Easy Breakfast Casserole - Sausage, Egg, and Cheese

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Prep Time: 1

Cook Time: 1

Total Time: 2

Yield: squares

This Easy Breakfast Casserole is a lifesaver for busy weeks and/or holiday mornings. You can prep this breakfast the day before and then bake it the morning of a holiday. Or, you can prep the whole dish on a weekend and enjoy it all week long.

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Ingredients

12 large eggs
½ cup milk or half & half
1 red bell pepper diced
1 green bell pepper diced
1 yellow onion diced
4 medium-sized gold potatoes (about 1 ½ - 2 cups worth) diced, or a bag of already prepared breakfast potatoes. *If using shredded, squeeze out all of the water first
1 lb pork sausage roll I use Bob Evans Original
16 oz. shredded cheddar cheese
2 tablespoon vegetable oil divided
salt and pepper to taste

Instructions

Prep: Grease a 9x13 casserole dish with butter or nonstick cooking spray. Dice onion and bell peppers. Chop potatoes into even bite-sized pieces. Set aside.
If cooking the same day: Preheat oven to 375 F.
Heat a large frying pan over medium-high heat with one tbsp. of oil.
Sauté onion and bell peppers until just about fork tender. Then, place it in the prepared casserole dish.
To the same pan, add another tbsp. of oil. Cook potatoes until browned and fork tender (about 10-12 minutes), stirring frequently to prevent burning. Then, place it in the casserole dish. Tip: If the potatoes are browning too quickly and aren't tender yet, turn the heat down to low and place a lid on the pan. Cook for 5 more minutes, or until fork tender.
To the same pan, add sausage. Cook the sausage, crumbling as you go, until browned and completely cooked through. Place in casserole dish.
Mix all of the ingredients in the casserole dish until evenly distributed. Smooth into an even layer.
Place the casserole dish in the fridge until ready to cook (can leave it overnight). If cooking right away, disregard this step.
When ready to cook: Preheat oven to 375 F. In a large mixing bowl; whisk eggs, milk or half & half, and salt and pepper until smooth. Pour evenly over the sausage-veggie mixture. Add shredded cheese to the top of the egg casserole.
Cover with foil and bake for 35 minutes, or until the edges have set. Remove foil and bake an additional 25-30 minutes, or until cooked through in the center. Test with a toothpick for doneness. You can also broil the last 5 minutes to encourage even more browning. Tip: All oven temperatures vary, so keep an eye on your casserole. If browning too much, you can cover it again with foil.
Enjoy within 3-4 days. Serve with your favorite sauce (ketchup, hot sauce, etc.)

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