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, cheese, salt, and pepper. Mix on low speed with electric mixers until just combined.
- Heat a large skillet over medium heat. Add the sausage and cook until browned, breaking it into small pieces with a wooden spoon. Drain most of the grease and add the cooked sausage to the bowl with the egg mixture.
- Add the diced bell peppers and chopped green onions 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 mixture into the prepared baking pan. Cover and refrigerate overnight (or for at least 6 hours) to allow the flavors to meld.
- The next morning, bake the casserole in the preheated oven for 35-50 minutes, or until the edges are set and the center is just barely jiggly.
- Let the casserole rest for a few minutes before slicing and serving.
Nutrition
Notes
Leftover breakfast casserole can be stored in the refrigerator and enjoyed within 3-4 days. Reheat leftovers in the microwave for a quick and easy meal.