Cheesy Sausage Egg Casserole
A delicious and easy-to-make cheesy sausage egg casserole, perfect for breakfast or brunch.
Equipment
- 9x13-inch pan for baking the casserole
- Large Skillet for cooking sausage and vegetables
Ingredients
Main Ingredients
- 2 pounds beef sausage
- 12 eggs eggs
- 1 cup sour cream
- 0.25 cup milk
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 4 green onions green onions, chopped
- 0.5 green bell pepper green bell pepper, diced
- 0.5 red bell pepper red bell pepper, diced
- 2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9x13-inch pan with cooking spray to prevent sticking.
- In a large mixing bowl, combine the eggs, sour cream, milk, shredded cheddar cheese, kosher salt, and ground black pepper. Mix on low speed with electric mixers until just combined; be careful not to overmix.
- Heat a large skillet over medium heat. Add the beef sausage and cook until browned, breaking it into small pieces with a wooden spoon. Once cooked, drain most of the grease and transfer the sausage to the bowl with the egg mixture.
- In the same skillet used for the sausage, add the diced green and red bell peppers along with the chopped green onions. Sauté for 2-3 minutes until the vegetables are slightly tender, then add them to the bowl with the egg mixture. Stir everything together until evenly mixed.
- Pour the entire mixture into the greased 9x13-inch pan. Bake in the preheated oven for 35-50 minutes, or until the edges are set and the center is slightly jiggly. Keep an eye on it to avoid overbaking.
- Once baked, allow the casserole to cool for a few minutes before slicing. Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Simply reheat leftovers in the microwave for a quick and delicious meal.
Notes
For added flavor, consider mixing in some chopped fresh herbs like parsley or chives before baking. No alcoholic drinks allowed, please substitute with a non-alcoholic option.