Super Easy Breakfast Casserole

READY IN: 1hr 5mins

INGREDIENTS

  • 2lbspork sausage
  • 12eggs
  • 1cupsour cream
  • 14 cupmilk
  • salt, to taste
  • pepper, to taste
  • 4green onions
  • 12 green bell pepper, diced
  • 12 red bell pepper, diced
  • 2cupsshredded cheddar cheese
  • NUTRITION INFO

    Serving Size: 1 (183) g

    Servings Per Recipe:12

    Calories: 421.8

    Calories from Fat 315 g 75 %

    Total Fat 35.1 g 53 %

    Saturated Fat 14.5 g 72 %

    Cholesterol 270.9 mg 90 %

    Sodium 688.2 mg 28 %

    Total Carbohydrate2.3 g 0 %

    Dietary Fiber 0.3 g 1 %

    Sugars 1.4 g 5 %

    Protein 23.1 g 46 %

    DIRECTIONS

  • Preheat oven to 350.Spray a 9×13 inch pan with cooking spray.(I use oil or my butter wrappers instead of cooking spray).
  • Combine the eggs, sour cream, milk, cheese, salt, and pepper in a large bowl.Mix on low speed with electric mixers, just until combined.
  • Heat a large skillet over medium heat.Add 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 sausage to the bowl with the egg mixture.
  • Add the bell peppers and onion to the same skillet the sausage was cooked in and saute for 2 to 3 minutes.Add to the bowl with the eggs and stir everything to combine.
  • Pour mixture into greased 9×13 inch pan and bake for 35 to 50 minutes or until the edges are set and the center is just barely jiggly.
  • Leftover egg casserole can be stored in the fridge and enjoyed within 3 to 4 days.
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