Breakfast Casserole
Deseed and chop the bell pepper into pieces, mince the garlic and grate the cheese.
- Cook1 h 20 min
- Total1 h 20 min
- Serves8
- LevelEasy
Ingredients
- 1 lb(450g) breakfast sausage
- 1 green bell pepper
- 1 red bell pepper
- 6 cloves garlic, minced
- 12 large eggs
- 1/2 cup heavy cream or dairy-free heavy cream
- 2 cups cheddar cheese or dairy-free cheese, divided
- to taste salt and pepper
- 1 Ib For vegetarian version:
- mix vegetable
Preparation
- Deseed and chop the bell pepper into pieces, mince the garlic and grate the cheese.
- Crack the eggs in a bowl and beat them and set aside.
- In a mixing bowl, add the eggs, heavy cream, half of the cheddar cheese, sea salt, and black pepper and whisk until well combined.
Method
- In a greased skillet over medium heat, add the minced garlic and cook until fragrant for about a minute.
- Add the breakfast sausage, break the sausage apart with a spatula, until browned and no longer pink.
- When the sausage is cooking, preheat the oven to 375F(190C.
- Spray an 8x8-inch casserole dish with cooking spray or grease with butter and put the crumbled sausage or the cooked vegetables at the bottom of the casserole dish.
- Pour the egg mixture over the sausage then top with the remaining cheddar cheese.
- Bake the casserole in the preheated oven for 25-30 minutes or until the eggs are set and cheese is melted.
- For vegetarian version: Add the mix vegetables and cook for about 10 minutes until the vegetables are soft.
