Best Breakfast Casserole

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Pre-Notes

This casserole can be made one day ahead of time, prepare as directed, except baking. Cover the casserole and store it (unbaked) in the refrigerator overnight or up to one day. Bake in the morning, according to recipe instructions.

Consider adding a 10 ounce package of thawed frozen spinach.

Ingredients

1. 1 lb pork sausage
2. 1 green bell pepper , diced
3. 1 red bell pepper , diced
4. 4 green onions
5. 12 eggs,
6. 1 c sour cream, 230 g,
7. 1/4 c milk, 61 g
8. 2 c Cheddar cheese, shredded 8 oz
9. 1/2 t salt
10. 1/4 t pepper

Instructions

1. When ready to bake, preheat oven to 350°F.
2. Spray a 9x13 inch pan with cooking spray.
3. Heat a large skillet over medium heat.
4. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks.
5. Drain most of the grease and add the sausage to the bowl with the egg mixture.
6. Add the green pepper, red pepper, and green onions to the same skillet the sausage was cooked in and sauté for 2- 3 minutes.
7. Combine the eggs, sour cream, milk, cheese, salt and pepper in a large bowl.
8. Mix on low speed with electric mixers, just until combined.
9. Add to the egg mixture and stir to combine.
10. 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.