Savory sausage, colorful veggies, and melty cheddar combine to make the best breakfast entrée ever: Egg Casserole!
Sometimes, I want “light” food. Especially for breakfast. I want something I can eat in a couple of bites in the 30 seconds it takes to walk from my front door to the car. I don’t want to feel it in my belly; I’m too busy for all that. All I need is basic sustenance!
Sometimes, though, I want a breakfast meal made of everything. I want the salty sausage. I want the fluffy eggs. I want the cheese, the milk, the cream. I want a mix of veggies so plentiful, there may as well be a garden in my meal. I want to be so engrossed in what I’m cooking that particular morning that I have no idea what the weather is like outside, nor do I want to make plans for the rest of the day. I want to carry that beautiful breakfast dish to the dining table, beaming with pride as I present it to my family, who are all present, hungry, and eager to dig in. And when I examine this list of desires, I realize there is only one dish that checks all the boxes: egg casserole.
This egg casserole is a Meal with a capital M. It requires a lot of ingredients (yes, that’s a dozen eggs and two pounds of sausage), but it will keep you satiated—perhaps for the whole day. It’s the perfect breakfast for those with many mouths to feed, or people whose plans for the day don’t extend beyond the couch. It has everything: cheese, eggs, bell peppers, green onions, pork sausage, and the perfect level of seasoning. What more could you ask of breakfast?
Is This Egg Casserole Healthy?
This egg casserole contains plenty of nutrition, but it is calorically dense due to all the eggs, cheese, and pork in the dish. This casserole has a wide range of ingredients, providing you with protein (the sausage and eggs), vitamins and minerals (from the veggies), and fat (from the pork, eggs, sour cream, and cheese). Despite the inclusion of bell peppers, there isn’t much fiber in this dish, and about half the fat content per serving is saturated fat. For a healthier take on this casserole, consider swapping ground turkey or chicken sausage for the pork sausage, and use reduced-fat sour cream and cheese.
Overall, this recipe is gluten-free and low in carbs. It can be vegetarian if you drop the sausage, or replace it with a plant-based alternative sausage.
Is An Egg Casserole Similar To A Quiche Or Frittata?
They are all similar in that they rely heavily on eggs; however, there are some differences. Quiche features a pastry crust and uses more milk in the egg filling, resulting in a custard-like texture. Frittatas are akin to omelets, though frittatas are fried in a skillet first, then finished in the broiler, so it comes out looking more like a quiche than an omelet. This egg casserole can be best compared to a frittata.
How Do I Store Leftovers?
Let the casserole cool completely. Then, assuming you’ve left it in the cooking dish, cover it with plastic wrap or aluminum foil. It should last in the fridge for up to 4 days. You can also freeze it, but you may want to slice it into smaller portions first. Transfer each portion to a freezer-safe ziplock bag and freeze for up to 2 months. Let it thaw in the fridge overnight before warming it in the oven or microwave.
Serving Suggestions
As I previously mentioned, this is a heavy dish, so I wouldn’t worry too much about whether your brunch guests have enough to fill them up. That said, if you are using this casserole as part of a brunch buffet, you may want to consider pairing it with some additional breakfast items. These Easy 3-Ingredient Pancakes don’t take much work, which will allow you to focus on your casserole. Next, these Air-Fryer Breakfast Potatoes are simple and quick, and make a tasty side to the egg casserole. Finally, these Yogurt Parfaits are both healthy, light, and a nice middle ground between the eggs and potatoes.
Ingredients
- 12 large eggs
- 1 cup sour cream light or regular
- ¼ cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 pounds ground pork sausage
- ½ green bell pepper diced
- ½ red bell pepper diced
- 4 green onions chopped
Instructions
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray.
- In a large mixing bowl, whisk together eggs, sour cream, milk, half of the cheddar cheese, salt, and pepper until well combined.
- Cook the pork sausage in a large skillet over medium heat, breaking it apart with a wooden spoon, until browned and crumbly. Drain excess grease.
- Using the same skillet, sauté the diced green and red bell peppers and green onions for 2-3 minutes, just until softened.
- Combine the cooked sausage and sautéed vegetables with the egg mixture. Stir to distribute ingredients evenly.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese on top.
- Bake in the preheated oven for 35-50 minutes, or until the casserole is set around the edges and the center is slightly jiggly.
- Allow the casserole to cool for a few minutes before slicing. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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