Breakfast Casserole
This easy Breakfast Casserole recipe is made with eggs, sausage, and cheese and only takes a few minutes to throw together. You can make ahead of time, so it's the perfect breakfast casserole for Christmas morning or any day!
Servings: 12
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Equipment (affiliate links)
- 1 9x13 glass baking dish
- Meat Chopper
- Vegetable Chopper optional
Ingredients
- 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. 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.
- Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.
Notes
*Directions for freezing or making the casserole ahead of time are above in the post.
Nutrition
Calories: 385kcal | Carbohydrates: 2g | Protein: 23g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 239mg | Sodium: 669mg | Potassium: 327mg | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 11.6mg | Calcium: 194mg | Iron: 1.8mg