Egg Sausage Casserole
Loaded with sausage, eggs and vegetables. Make and bake right away or refrigerate and bake in the morning!
Servings: 8
Calories:
Ingredients
- cooking spray
- 2 tablespoons all purpose flour
- 1 1/2 cups grated cheese blend of sharp cheddar, gouda or other cheese of your choice - or a combination of cheeses
- 16 ounces breakfast sausage crumbled
- 1 small onion diced
- 1 1/2 cups bell pepper (any color) diced
- 12 large eggs
- 1 cup milk 2% used
- 1 teaspoon dill (dry or fresh) same amount
- salt and pepper to taste.
- ¼ pound American cheese cubed
Instructions
- Lightly spritz a 9×13 baking dish with cooking spray then sprinkle the flour and 1/4 cup grated cheese on the bottom of it and set it aside.
- In a large skillet crumble in the sausage and cook over medium heat breaking up any large clumps. When the sausage is almost finished cooking, add diced onions and bell peppers. Cook until the sausage is no longer pink then drain any excess grease and layer the sausage over the cheese/flour base.
- Sprinkle half of the remaining cheese over the sausage.
- Whisk the eggs, milk and dill in a medium size mixing bowl, season with salt and pepper to taste then evenly pour over the top of the sausage. Dot the cubed American cheese over the top then sprinkle the remaining grated cheese.
- To bake the next morning, cover and refrigerate (up to 24 hours). Remove the casserole from the refrigerator 20 minutes before baking.
- Bake at 350°(uncovered) 40-45 minutes or until slightly puffy and set. A butter knife inserted should come out clean from the center of the casserole.