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Breakfast Casserole

Our Breakfast Casserole is a hearty, make-ahead breakfast loaded with turkey sausage, melty cheddar, and colorful veggies in every bite. This egg bake is easy to prep, feeds a crowd, and reheats beautifully, making it perfect for busy mornings, weekend brunch, or meal prep for the week ahead.

1 hour

Prep Time

1 hour

Total Time

1 hour

Servings

6

Ingredients

Pantry

  • 1 Onion

  • 1 Bell Pepper

Fridge and Freezer

  • 1 cup Sour Cream

  • ¼ cup Milk

  • 1 lb Raw Turkey Breakfast Sausage, thawed

  • 12 Eggs

  • 1 bunch Green Onions

  • 1 8-oz bag Cheddar Cheese

Directions

  1. Wash hands with soap and water. Preheat the oven to 350 degrees. Grease a 9x13” dish.

  2. Wash the bell pepper. Using a small cutting board and knife, peel and chop the onion, chop the green onions, seed and chop the bell pepper.

  3. Heat a large skillet over medium-high heat. Add the sausage and cook for 5 minutes, break into small pieces as it cooks using a wooden spoon. Add the bell pepper, stirring occasionally, until veggies are softened and slightly browned and the sausage is cooked through.

  4. Meanwhile, in a large bowl, beat eggs, sour cream, milk, and cheese and season with salt and pepper, if desired. When the sausage is done cooking, add to the bowl of eggs.

  5. Add the whole mixture to the prepared dish and bake, uncovered, for 35-50 minutes or until the center is set and the edges are slightly browned.

  6. Top with green onions to serve. Makes 6 servings. Refrigerate leftovers within 2 hours. Leftovers are delicious reheated in the microwave.

<ul><li>See how to chop onion here: https://www.youtube.com/watch?v=Z2D7Gif_4tU&amp;feature=youtu.be</li><li>See how to chop bell pepper here: https://www.youtube.com/watch?v=dHQkw3AvpKY</li></ul>

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