Sausage, Pepper and Cheddar Egg Casserole |
Author: Nicole
- 1 pound pork breakfast sausage
- 1 red pepper, diced
- 4 scallions, chopped
- 6 large eggs
- ½ cup plain Greek yogurt (non-fat or low-fat) (see Notes)
- 2 tablespoons milk (skim or whole)
- 1 cup shredded sharp cheddar cheese
- Kosher salt and black pepper
- Preheat the oven to 350°F. Spray an 8x8-inch or 7x10-inch baking pan with cooking spray.
- If possible, remove casings from the sausages. If not, cook the sausages whole.
- Heat a 12-inch frying pan over medium heat. Add sausage and cook until browned, breaking up the sausage (if you removed the casings) with a wooden spoon, about 10 to 12 minutes.
- Transfer the sausage to a plate lined with paper towels to drain. If you cooked the sausages whole, cut up sausage into small chunks or slices.
- Drain most of the grease from the pan and return it to the stove over medium heat. Add the red pepper and scallions. Cook until soft, stirring occasionally, about 5 minutes.
- In a large bowl, add eggs. Whisk eggs until frothy.
- Add Greek yogurt, milk and cheddar cheese. Whisk until mixed.
- Using a rubber spatula, stir in sausage, peppers and scallions.
- Season with Kosher salt and freshly ground black pepper.
- Transfer to the prepared baking pan.
- Bake for 35 to 45 minutes or until the edges are set and the center no longer jiggly.
- Serve warm.
* You can use sour cream in place of the Greek yogurt.
* Leftover casserole can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
* You can prepare this casserole up to the baking step up to 1 day in advance. Store in the refrigerator and add 5 to 10 minutes to the baking time.
* Recipe can be doubled and baked in a 9x13-inch baking dish. Add on 5 to 10 minutes to the baking time.
Recipe by Riegl Palate at https://www.rieglpalate.com/sausage-pepper-and-cheddar-egg-casserole/
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