Southern Breakfast Bake

Ingredients:



1 pound pork sausage, cooked



16 large eggs



1 cup sour cream 



1/4 cup milk



Seasoned salt and pepper, to taste



1 onion, chopped



1 green bell pepper, diced



8 oz Mexican blend shredded cheese

1/3 cup shredded Parmesan cheese for sprinkling on top 

2 tablespoons of unsalted butter

Instructions:

1. Preheat oven to 350 degrees. Spray a 9x13’’ pan with cooking spray.

2. In a large skillet over medium heat, add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. 

3. Use a large slotted spoon to remove the cooked sausage from the frying pan and place evenly in the bottom of the 9x13 pan.


4. Combine the eggs, sour cream, milk, cheese, and salt and pepper in a large bowl. Whisk until combined. Set aside.


5. Add two tablespoons of butter and the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2-3 minutes. 

6. Add the vegetables to the bowl with the eggs and stir everything to combine.


7. Pour egg mixture over the sausage and sprinkle with Parmesan cheese. Then bake, uncovered, for 35-45 minutes, or until the edges are set and the center is just barely jiggly.


8. Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days.