In a large skillet over medium heat, cook sausage until browned, breaking it into small pieces as it cooks. Drain most of the grease and add the sausage to the egg mixture. In the same skillet, sauté the bell peppers and green onions for 2–3 minutes. Add them to the egg mixture and stir to combine. Pour the mixture into the prepared baking pan. Bake for 35–50 minutes, until the edges are set and the center is just barely jiggly. Store leftovers in the refrigerator for 3–4 days. Reheat in the microwave before serving.
Breakfast Casserole Ingredients • 2 pounds pork sausage • 12 eggs • 1 cup sour cream (light or regular) • ¼ cup milk • 1 tsp kosher salt • ½ tsp ground black pepper • 4 green onions, sliced • ½ green bell pepper, diced • ½ red bell pepper, diced • 2 cups shredded cheddar cheese Directions Preheat oven to 350°F.
Grease a 9x13-inch baking pan with nonstick cooking spray. In a large bowl, combine eggs, sour cream, milk, shredded cheese, salt, and pepper. Mix on low speed until just combined.
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