Egg Casserole
One thing about having laying hens is all the eggs you get at times. I’ve been trying to get creative with ways to use them up. One recipe I’ve done lately is this egg casserole. The whole family likes it and it uses up a dozen eggs easily.
This egg casserole recipe does not need to be made the night before. It’s a quick and easy way to make a delicious breakfast (or supper if you’re like us!).
You can switch out ingredients to your liking. We tend to make ours with sausage, but bacon would be delicious as well. We also use whatever bell pepper we have on hand, but if you are making this for Christmas morning, how cute would it be to include both red and green bell peppers?!
We prefer sharp or mild cheddar cheese added to this recipe, but you could do colby jack or any other favorite. We have tried pepper jack in it as well, but it gives it a little too much spice for our youngest!
We also use a sweet white onion in our egg casserole most often, but red or yellow work well too.
This recipe takes about 45 minutes from first cutting up the vegatables you want in the casserole to browning the meat until you pull it out of the oven at the end.
Ingredients
- 1 lb sausage (or one package of bacon)
- 1 medium onion
- 3 cloves garlic
- 1 bell pepper (or 1/2 each of two different colors)
- 12 eggs
- Sea salt
- 1 cup shredded cheese
Instructions for Egg Casserole
Preheat your oven to 350 degrees F.
Grease a 9×13′ baking dish.
In a large skillet, brown sausage until fully cooked. Drain.
In a small skillet, cook the onion and green pepper until tender. Add in garlic and cook until aromatic. Remove from heat.
In another bowl, whisk eggs. Add sea salt and pepper to taste. Add sausage and vegetables to the eggs. Stir to combine.
Add the cheese to the egg, sausage and veggie mixture. Stir to combine.
Pour into the prepared baking dish.
Bake in preheated oven for 25 minutes or until the top is set and is slightly browned.
Cool for a few minutes. Cut and Serve.
Storage
This recipe can store in an airtight container in the refrigerator for about 5 days.
Need a lunch idea? Try our Loaded Potato Soup
We love eggs for all the nutrition they provide! They have been said to be an almost perfect food, but they lack Vitamin C. My kids learned all about that when showing chickens in 4H! Here are more egg facts!
Egg Casserole
Ingredients
- 1 lb sausage or one package of bacon
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 bell pepper or 1/2 each of two different colors
- 12 eggs beaten
- 1/2 tsp Sea salt
- Pepper to taste
- 1 cup shredded cheese
Instructions
- Preheat your oven to 350 degrees F.
- Grease a 9×13′ baking dish.
- In a large skillet, brown sausage until fully cooked. Drain.
- In a small skillet, cook the onion and green pepper until tender. Add in garlic and cook until aromatic. Remove from heat.
- In another bowl, whisk eggs. Add sea salt and pepper to taste. Add sausage and vegetables to the eggs. Stir to combine.
- Add the cheese to the egg, sausage and veggie mixture. Stir to combine.
- Pour into the prepared baking dish.
- Bake in preheated oven for 25 minutes or until the top is set and is slightly browned.
- Cool for a few minutes. Cut and Serve.
