Breakfast Casserole
A hearty, make-ahead egg and sausage casserole loaded with peppers, onions, and cheddar.
Servings: 12 servings
Ingredients
- 2 pounds pork sausage
- 12 large eggs
- 1 cup sour cream light or regular (240 g)
- 1/4 cup milk 60 ml
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 green onions thinly sliced
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 2 cups shredded cheddar cheese 200 g
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray and set aside.
- In a large bowl, whisk together the 12 eggs, 1 cup sour cream, 1/4 cup milk, 2 cups shredded cheddar, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper until just combined (an electric mixer on low is optional).
- Heat a large skillet over medium heat and add the 2 pounds pork sausage. Cook, breaking into small pieces, until browned and cooked through. Drain most of the grease and transfer the sausage to the egg mixture.
- Using the same skillet, add the diced 1/2 green bell pepper, diced 1/2 red bell pepper, and sliced 4 green onions; sauté for about 2–3 minutes until slightly softened. Add the vegetables to the egg and sausage mixture and stir to combine.
- Pour the combined mixture into the prepared 9x13-inch baking dish and smooth the top. Bake at 350°F (175°C) for 35–50 minutes, until the edges are set and the center is just barely jiggly.
- Remove from the oven and let rest a few minutes before slicing and serving.
Equipment
- 9x13 inch Baking Dish
- large mixing bowl
- Electric mixer (optional)
- Large Skillet
- spatula or wooden spoon
- Meat chopper (optional)
- Vegetable chopper (optional)
Notes
- Adapted from Pretty Providence.
- Light sour cream can be used in place of regular.
- Drain excess grease after cooking sausage to avoid a greasy casserole.
- Bake until the center is just set to prevent overcooking.
- Optional choppers make prep faster.