Breakfast Casserole
Delicious Breakfast Casserole with sausage, eggs, and cheese, perfect for a hearty breakfast.
Equipment
- 9x13 inch Pan
- large bowl
- Large skillet
- Electric mixer
Ingredients
Meat
- 2 pounds pork sausage
Dairy
- 12 eggs
- 1 cup sour cream (light or regular)
- ¼ cup milk
Vegetables
- 4 green onions
- ½ green bell pepper diced
- ½ red bell pepper diced
Spices
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Cheese
- 2 cups shredded cheddar cheese
Instructions
Preparation
- Preheat oven to 350 degrees. Spray a 9x13’’ pan with cooking spray.
- Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.
- Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
- Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2-3 minutes. Add to the bowl with the eggs and stir everything to combine.
- Pour mixture into greased 9x13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.
Storage
- Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.
Notes
Adapted from Pretty Providence. Directions for freezing or making the casserole ahead of time are above in the post.
Nutrition
Serving: 1sliceCalories: 385kcalCarbohydrates: 2gProtein: 23gFat: 30gSaturated Fat: 12gCholesterol: 239mgSodium: 669mgPotassium: 327mgSugar: 1gVitamin A: 705IUVitamin C: 11.6mgCalcium: 194mgIron: 1.8mg
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