Description
This hearty breakfast casserole loaded with sausage, eggs, cheese, and vibrant vegetables is perfect for feeding a crowd or meal prepping for the week. It’s both delicious and satisfying, making mornings a little easier.
Ingredients
Scale
2 pounds pork sausage
12 eggs
1 cup sour cream (light or regular)
1/4 cup milk
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 green onions
1/2 green bell pepper
diced
1/2 red bell pepper
diced
2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees and spray a 9×13’’ 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. Drain most of the grease and add the sausage to the bowl with the egg mixture.
- Add the bell peppers and onion to the skillet and sauté for 2-3 minutes. Add to the bowl with the eggs and stir to combine.
- Pour mixture into the greased 9×13’’ pan and bake for 35-50 minutes or until the edges are set and the center is slightly jiggly.
Notes
Leftover egg casserole can be stored in the fridge for 3-4 days and is delicious reheated in the microwave. Directions for freezing or making the casserole ahead of time are available in the post.
- Prep Time: 20
- Cook Time: 30
- Category: Breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 185 mg
Keywords: breakfast casserole, egg casserole, sausage casserole, cheesy breakfast