Servings: 12 | Prep: 10 mins | Cook time: 55 mins
Nutritional information: (average serve)
- Calories: 385
- Protein: 23g
- Carbs: 2g
- Fat total: 30g
Ingredients:
1kg pork sausage
12 eggs
1 cup sour cream (light or regular)
1/4 cup milk
salt and pepper
4 green onions
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 cups shredded cheddar cheese
Method
Step 1
Preheat oven to 180C. Spray a 9×13’’ pan with cooking spray.
Step 2
Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.
Step 3
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.
Step 4
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.
Step 5
Pour mixture into greased 9×13’’ pan and bake for 35-50 minutes or until the edges are set and the centre is just barely jiggly.
Tips: Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.