Breakfast Casserole Time

When my sister reached out to tell me she had scheduled my nephews’ First Communion, I told her we would be there.

“We will discuss my breakfast casserole later,” I texted back.

“Not sure what there is to discuss,” she replied. “Everyone loves it.”

That’s when I realized I’ve made this casserole enough and served it to enough people that I have a breakfast casserole. I’ve even made it and brought it to the office to share—and my colleagues were thrilled.

As it turns out, you don’t need a Baptism or a First Communion party to enjoy it. It’s a fairly simple recipe, but I’ve never shared it here. As we inch our way through these dreary February days, I thought it might be time.

Warm, hearty breakfasts are perfect for wintry days. And, since there’s snow in the forecast, we might be running out to buy eggs—and bread and milk. I love to bake on a snow day, but it can also be good to have some comfort food around.

This is a flexible recipe. You can add more vegetables or pull back on the cheese (or add more), and it will still be tasty.

Sometimes I am making a casserole just for our household, and it works well to slice a piece off and reheat it in the microwave for breakfast the next day or two. When I need to transport the casserole, I find it travels well. I cover it in foil, wrap it in a beach towel, and put it inside a cooler so it can stay warm until we serve it.

Sausage, Egg, Peppers & Cheese Casserole

1 pound breakfast sausage
1 onion, chopped
2 peppers, chopped
1 dozen eggs
¾ cup skim milk
1 tsp garlic powder
1 tsp salt
1 tsp ground black pepper (to taste)
1 1/2 cup grated cheddar or Colby Jack cheese (does not need to be freshly grated)

Instructions:

Preheat the oven to 350 degrees.

Brown the sausage in a pan on the stovetop, breaking it into small pieces. Add the chopped onion and peppers along with a little bit of salt and pepper. Sauté them together.

While the sausage and vegetables are cooking, crack the eggs into a bowl and beat them until they are a uniform color. Add milk, salt, and pepper and beat to combine.

When the sausage is browned and the peppers and onion are soft, add the garlic powder to the pan and stir to combine, cooking for about a minute. Remove the pan from heat.

Put about ¾ of the sausage and veggie mixture in a 9 x 13 baking dish. Put 1 cup of the cheese on top of the sausage mixture. Then pour the egg mixture on top and make sure it’s spread across the cheese.

Bake for 30 minutes. Add the rest of the sausage mixture on top and sprinkle the rest of the cheese over that. Bake for another 10-15 minutes until the cheese is melted and browned.

Cut, serve, and enjoy!

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