Description
Kickstart your day with this delicious Sausage and Egg Casserole that combines the heartiness of sausage with fluffy eggs. Perfect for feeding a crowd or for meal prep to enjoy throughout the week!
Ingredients
Scale
- 1 lb breakfast sausage (mild or spicy, your choice)
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup diced potatoes (frozen hash browns work well)
- 1/2 onion, diced
- 1/2 bell pepper, diced
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, cook the sausage until browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Add the diced onion and bell pepper to the skillet with the sausage. Cook for about 3-4 minutes, until the vegetables are softened.
- In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined.
- In a greased 9×13-inch baking dish, spread the diced potatoes evenly across the bottom. Pour the sausage and vegetable mixture over the potatoes, then sprinkle the shredded cheese on top.
- Carefully pour the egg and milk mixture over everything, ensuring it fills in any gaps.
- Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the eggs are set and the top is golden brown.
- Once done, allow the casserole to cool for a few minutes before garnishing with fresh parsley if desired.
Notes
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Feel free to switch the sausage for bacon or turkey sausage, and use any combination of vegetables, like spinach, mushrooms, or zucchini.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 240mg