Sausage and Egg Breakfast Casserole
A fluffy, cheesy egg casserole loaded with browned sausage, colourful peppers and green onions. Easy to make ahead and perfect for Easter brunch or any holiday morning.
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Servings: 12 servings
Calories: 360kcal
Equipment
- 9x13-inch baking pan
- Large bowl
- Large skillet
- Wooden spoon
- Electric mixer
Ingredients
- 2 pounds pork sausage
- 12 eggs
- 1 cup sour cream 240 g, light or regular
- 1/4 cup milk 60 ml
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 green onions sliced
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 2 cups shredded cheddar cheese 200 g
Instructions
- Heat the oven to 350°F and coat a 9x13-inch pan with cooking spray.
- In a large bowl, beat the eggs, sour cream, milk, cheese, salt and pepper on low speed with an electric mixer until just combined.
- Brown the sausage in a large skillet over medium heat, breaking it into small crumbles with a wooden spoon. Drain off most of the grease and add the sausage to the egg mixture.
- In the same skillet, cook the bell peppers and green onion for 2 to 3 minutes. Add them to the bowl and stir everything together.
- Pour into the prepared pan and bake for 35 to 50 minutes, until the edges are set and the centre has just the slightest jiggle.
Notes
- Make ahead: Prepare through step 4, cover and refrigerate (unbaked) overnight or up to 1 day, then bake as directed.
- Freezing: Assemble in the pan, wrap well in plastic wrap and then foil, and freeze for 2 to 3 months. Thaw overnight in the fridge, let it come to room temperature, then bake.
- Leftovers: Refrigerate and eat within 3 to 4 days. Reheat in the microwave.
- Nutrition: Estimated per serving from the ingredients, with the sausage drained.
Nutrition
Serving: 170g | Calories: 360kcal | Carbohydrates: 3.1g | Protein: 21.4g | Fat: 28.6g | Saturated Fat: 11.8g | Cholesterol: 254mg | Sodium: 771mg | Potassium: 323mg | Fiber: 0.5g | Sugar: 1.8g