Breakfast Casserole
Ingredients
- 2 lbs. pork sausage
- ?12 eggs
- ?1 c. sour cream (light or regular)
- ?1/4 c. milk
- ?salt and pepper
- ?4 green onions
- ?1/2 green bell pepper , diced
- ?1/2 red bell pepper , diced
- ?2 c. 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. ?
