Sausage Breakfast Casserole
My hearty sausage egg casserole has all of the meaty, cheesy goodness you crave, with barely any carbs! The recipe comes together in a snap, and you can even assemble it the night before for a quick, easy and delicious sausage breakfast casserole to feed a crowd.
Servings: 12 servings
Calories: 400kcal
Ingredients
- 2 pounds ground pork breakfast sausage
- 1 red bell pepper seeded and chopped
- 1 bunch scallions chopped (greens and whites separated)
- 2 cups shredded cheddar cheese or cheese blend
- 12 large eggs
- 1 cup half & half
- 1 tablespoon Dijon mustard or yellow mustard
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- Salt and pepper
Instructions
- Preheat the oven to 350°F. Set out a 9 x 13-inch (3 quart) baking dish. Butter the inside of the pan on all sides, or spray it generously with cooking oil spray. Chop the bell pepper and scallions.
- Set a skillet over medium heat. Add the pork sausage. Stir and cook the pork sausage, until it's fully brown, breaking it into small pieces with a wooden spoon. Then push the sausage to the edges of the pan and add the scallion whites and bell pepper to the skillet. Stir and sauté the onions and peppers for 3-5 minutes until soft, then mix into the sausage and turn off the heat.
- Scoop the sausage mixture into the prepared baking dish with a slotted spoon. Spread it out into an even layer. Allow the sausage to cool.
- In a medium mixing bowl, combine the cracked eggs, half-and-half, Dijon mustard, dried dill, garlic powder, ¾ teaspoon salt, and ½ teaspoon cracked black pepper. Whisk well.
- Add the green onion tops and shredded cheese to the sausage mixture in the pan. Gently tossed to combine and spread out in an even layer. Pour the egg mixture evenly over the top of the sausage mixture.
- Bake for 40-45 minutes, or until the edges are golden brown and the center is puffed. Allow the casserole to cool for at least 5 minutes, then cut and serve.
Video
Notes
Store cooled sections of the casserole in an airtight container and refrigerate for 3-4 days.
It also freezes very well. If you plan to freeze the whole thing after baking, be sure to assemble it in a disposable aluminum pan so the dish can go from the cold to the hot oven without any issue. Wrap it in a layer of aluminum foil, followed by plastic wrap. Or place individual pieces in ziploc freezer bags, or wrap pieces in a layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months.
Thaw pieces of frozen sausage breakfast casserole in the refrigerator overnight, then microwave in short bursts until heated through.
To bake the entire thing from frozen, first remove the plastic wrap layer, but keep the aluminum foil on. Bake in the preheated oven for 40-50 minutes, uncovering the casserole in the last 10 minutes or so to brown and crisp the top again.
Nutrition
Serving: 1pc | Calories: 400kcal | Carbohydrates: 3g | Protein: 22g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 244mg | Sodium: 693mg | Potassium: 319mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 881IU | Vitamin C: 14mg | Calcium: 190mg | Iron: 2mg