Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking pan with cooking spray.
- In a large bowl, combine the eggs, sour cream, milk, shredded cheddar cheese, kosher salt, and black pepper. Mix on low speed with electric mixers just until combined.
- Heat a large skillet over medium heat. Add the pork 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 cooked sausage to the bowl with the egg mixture.
- Add the chopped green onions and diced bell peppers to the same skillet used for the sausage. Sauté for 2-3 minutes until slightly softened. Add the sautéed vegetables to the bowl with the egg mixture and stir everything to combine.
- Pour the combined mixture into the prepared 9x13 inch baking pan. Bake for 35-50 minutes, or until the edges are set and the center is just barely jiggly.
- Leftover breakfast casserole can be stored in the refrigerator and enjoyed within 3-4 days. Reheat leftovers in the microwave.
Nutrition
Notes
Adapted from Pretty Providence. Directions for freezing or making the casserole ahead of time are available in the full post.