This easy Breakfast Casserole recipe is made with eggs, sausage, and cheese and only takes a few minutes to throw together. You can make ahead of time, so it’s the perfect breakfast casserole for Christmas morning or any day!

Ingredients  

• ▢ 2 pounds Johnsonville Sausage
• ▢ 12 eggs
• ▢ 1/4 cup milk
• ▢ 1 teaspoon kosher salt 
• ▢ 1/2 teaspoon ground black pepper
• ▢ 4 green onions
• ▢ 1/2 green bell pepper , diced
• ▢ 1/2 red bell pepper , diced
• ▢ 2 cups shredded cheddar cheese

Instructions 

• Preheat oven to 350 degrees. Spray a 9×13’’ pan with cooking spray.
• Combine the eggs, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.
• Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
• Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine.
• Pour mixture into greased 9×13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.
• Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.