Tastes Better From Scratch Breakfast Casserole Food
TASTES BETTER FROM SCRATCH BREAKFAST CASSEROLE
This was quite delicious. I added more bell peppers and used regular onion cooked with the sausage and bell peppers. i also used almond milk. I don't use cooking spray, but I reuse my butter wrappers to grease pans. Recipe courtesy of Tastes Better from Scratch.
Provided by AmyZoe
Categories Breakfast
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Spray a 9x13 inch pan with cooking spray. I used my butter wrappers to grease the pan.
- 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 9x13 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. Leftovers are delicious reheated in the microwave.
Nutrition Facts : Calories 421.8, Fat 35.1, SaturatedFat 14.5, Cholesterol 270.9, Sodium 688.2, Carbohydrate 2.3, Fiber 0.3, Sugar 1.4, Protein 23.1
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