Mother’s Day Egg Casserole

This dish is easy to throw together and both yummy and filling.  We mixed everything together the day before and cooked it fresh the morning of.

• Prep time: 10 – 15 minutes
• Cook time: 55 minutes
• Total time: 1 hour 10 minutes

Ingredients:

• 1 pound pork sausage
• 8 strips of bacon
• 12 eggs
• 1 cup sour cream
• 1/4 cup milk (I use almond milk)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 green onions
• 1/2 red bell pepper
• 1 cup (roughly) shredded cheese of your choice (I used a Mexican blend and eyeballed the quantity)

Instructions:

1. Combine the eggs, sour cream, milk, cheese, salt, and pepper in  large bowl. Whisk until everything is a consistent blend.
2. Heat a large skillet over medium heat. Add sausage, cook until browned, and break into small pieces using a wooden spoon. If you have one with a flat edge and thin lip, I found that to be ideal. Once cooked, drain any excess grease, and add your sausage to your egg mix.
3. Cook the bacon (I used microwave bacon – call me lazy or going for easy, whatever). Once cooked, and slightly cooled, cut the strips in to small pieces and add to your egg mix.
4. Dice the bell pepper and green onion, the sauté for 2 to 3 minutes in the same skillet used to cook your sausage. Once sautéed, add to your egg mix.
5. Stir all ingredients until everything is combined and well mixed.
6. You can now cook right away or refrigerate overnight. I refrigerated.

Ready to Cook?

1. Preheat the oven to 350 degrees.
2. Spray a 9 x 13″ pan or glass baking dish with cooking spray.
3. Pour your egg mixture into the greased 9 x 13″ pan or glass baking dish.
4. Bake for 50 to 55 minutes or until the edges are set and the center is barely jiggly.

When done cooking, serve and enjoy!