Turkey Sausage, Veggie and Cheddar Breakfast Casserole
This easy make-ahead Turkey Sausage, Veggies and Cheddar breakfast casserole is great for meal prep! It's freezer-friendly, super easy to customize to your tastes, and you can use all kinds of veggies. It also makes for amazing leftovers!
Total Time
1hr
0.0
0 Ratings
Author: Eggland's Best
Servings:
8
Ingredients
•
12
Eggland's Best Classic Eggs
•
1
Tbsp
Extra-Virgin Olive Oil
•
1/2
Red Onion
, diced
•
2
cloves
Garlic
, minced
•
1/2
cup
Diced
Red Bell Peppers
•
1/2
cup
Diced
Green Bell Peppers
•
1
lb
Turkey Sausages
•
1
cup
Light Sour Cream
•
1 1/2
cups
Shredded Cheddar Cheese
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Heat oven to 350 degrees F (180 degrees C). Spray a 9"x13" casserole dish or large deep pie dish with non-stick cooking spray.
2.
Heat Extra-Virgin Olive Oil (1 Tbsp) in a skillet. Cook Red Onion (1/2) and Garlic (2 cloves) until onions start to get translucent. Season with Salt (to taste) and Ground Black Pepper (to taste). Add Red Bell Peppers (1/2 cup), Green Bell Peppers (1/2 cup), and cook an additional 1-2 minutes.
3.
Remove from heat and set aside in a separate dish.
4.
Cook the Turkey Sausages (1 lb) in the skillet you used for the vegetables. Season with Salt (to taste) and Ground Black Pepper (to taste), if desired. Once cooked all the way through, remove from heat and drain. Set aside.
5.
In a large bowl, mix the Eggland's Best Classic Eggs (12), Light Sour Cream (1 cup) and 1 cup of the Shredded Cheddar Cheese (1 cup). Use a whisk to make sure everything is mixed really well. Season with salt and pepper.
6.
Add the vegetables and turkey sausage to the bowl and mix until everything is coated with the eggs and well mixed.
7.
Transfer to your casserole dish.
8.
Cook for 40-50 minutes, until center is set. Remove from the oven, sprinkle with the remaining Shredded Cheddar Cheese (1/2 cup), and return to oven for 1-2 minutes to melt cheese.
9.
Let cool then serve. You can make this ahead and store for easy meal planning.
Nutrition Per Serving
CALORIES
342
FAT
23.6 g
PROTEIN
26.1 g
CARBS
5.5 g
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