Description
A hearty and delicious breakfast casserole combining savory pork sausage, fluffy eggs, vibrant bell peppers, and melted cheddar cheese. Perfect for a weekend brunch or make-ahead meal that reheats beautifully.
Ingredients
Scale
Sausage
- 2 pounds pork sausage
Egg Mixture
- 12 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
- 2 cups shredded cheddar cheese (200 g)
Vegetables
- 4 green onions, chopped
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Mix Egg Base: In a large bowl, combine the eggs, sour cream, milk, shredded cheddar cheese, kosher salt, and ground black pepper. Use an electric mixer on low speed and blend just until all ingredients are evenly combined without overbeating.
- Cook Sausage: Heat a large skillet over medium heat. Add the pork sausage and cook until it is browned and cooked through, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the excess grease from the sausage and transfer it into the bowl with the egg mixture.
- Sauté Vegetables: Using the same skillet (with residual flavors from sausage), add the diced green and red bell peppers along with the chopped green onions. Sauté the vegetables for 2 to 3 minutes until slightly softened but still vibrant. Add the sautéed vegetables to the egg and sausage mixture and stir gently to combine all ingredients evenly.
- Bake the Casserole: Pour the combined mixture into the prepared 9×13-inch pan and spread it evenly. Bake in the preheated oven for 35 to 50 minutes, or until the edges are set and the center is just slightly jiggly when gently shaken.
- Cool and Serve: Allow the casserole to cool for a few minutes before slicing. This makes serving easier and helps the casserole set further for better texture.
- Storage and Reheating: Store leftover casserole in an airtight container in the refrigerator and consume within 3 to 4 days. Reheat individual portions in the microwave until warmed through for a quick and tasty meal.
Notes
- Adapted from Pretty Providence.
- This casserole can be made ahead and frozen for easy meal prep. Freeze before baking, then thaw overnight in the refrigerator and bake as directed.
