Description
This Sausage and Egg Breakfast Casserole is a hearty and comforting breakfast dish made with eggs, sausage, cheese, and vegetables. Perfect for a busy morning or a special occasion, this casserole can be made ahead of time and baked for a delicious, filling meal.
Ingredients
Scale
- 2 pounds pork sausage
- 12 large 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, chopped
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray.
- In a large mixing bowl, whisk together eggs, sour cream, milk, cheddar cheese, salt, and pepper until fully combined.
- In a skillet, cook the sausage over medium heat, breaking it into small pieces as it cooks. Once browned, drain excess grease and add the sausage to the egg mixture.
- Sauté the green onions and bell peppers in the same skillet for 2-3 minutes, then add them to the egg and sausage mixture.
- Pour the combined mixture into the prepared baking dish and spread it evenly.
- Bake for 35-50 minutes, or until the edges are set and the center is slightly jiggly. The casserole will firm up as it cools.
- Let cool for a few minutes before slicing and serving.
Notes
- You can make this casserole ahead of time by preparing it the night before and refrigerating it unbaked. Bake it the next morning as instructed.
- Leftovers can be stored in the fridge for up to 3-4 days and are delicious when reheated in the microwave.
- For a spicier version, add hot sausage or red pepper flakes to the egg mixture.
- Feel free to swap the cheddar cheese for other varieties like pepper jack or Swiss cheese for different flavors.
Nutrition
- Serving Size: 1 slice (1/8th of casserole)
- Calories: 385
- Sugar: 1g
- Sodium: 669mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 239mg