Fluffy Sour Cream Sausage and Egg Breakfast Casserole
A rich, custardy breakfast bake made with savory pork sausage, colorful peppers, and a secret touch of sour cream for the ultimate fluffy texture.
Ingredients
- 2 pounds pork sausage bulk sausage without casings
- 12 large eggs room temperature
- 1 cup sour cream 240 g; light or regular
- 1/4 cup whole milk 60 ml
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 4 whole green onions chopped, white and green parts
- 1/2 green bell pepper diced small
- 1/2 red bell pepper diced small
- 2 cups sharp cheddar cheese 200 g; freshly shredded
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish with non-stick spray or butter.
- In a large bowl, whisk eggs, sour cream, milk, salt, and pepper until smooth and no lumps remain.
- Gently stir the shredded cheddar cheese into the egg mixture.
- In a skillet over medium heat, brown the pork sausage, breaking it into crumbles until no pink remains.
- Drain almost all grease from the skillet, then transfer the cooked sausage into the egg bowl.
- In the same skillet, saute the bell peppers and green onions for 2-3 minutes to soften.
- Fold the sauteed vegetables into the egg and sausage mixture until evenly distributed.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 35 to 50 minutes until edges are golden and the center has a slight jiggle.
- Let rest for 10 minutes before slicing to allow the casserole to set.
Notes
For best results, grate your own cheese to avoid anti-caking powders. This can be assembled the night before; just add 5 minutes to the bake time if cooking straight from the fridge.