Cheesy Sausage and Veggie Breakfast Casserole (Freezer-Friendly)
Equipment
- 8" x 8" baking dish
- skillet
Ingredients
- 1 lb ground sausage
- 1 red bell pepper, finely diced
- ½ bunch dinoasaur kale, finely chopped
- ½ tsp garlic powder
- ½ cup feta cheese crumbles
- 8 eggs
- ½ cup half and half or whole milk
- ½ cup parmesan cheese, grated
- 1 tsp dry mustard, such as Coleman's
- ¼ cup sharp white cheddar, grated
- sea salt and pepper to taste
Instructions
Cook the sausage and veggies
- Grease an 8" x 8" casserole dish with butter or avocado oil. Set aside.In a skillet over medium-high heat, cook the sauce until browned, then remove from the skillet into the casserole dish and return the pan to the stove.
- In the same skillet with the sausage pan drippings, add the red bell pepper and kale. Season with salt, pepper, and garlic powder and saute for 4-5 minutes until softened.Remove from the skillet and place on top of the ground sausage in the casserole dish.
- Let the veggies and meat cool, then top with feta crumbles.
Make the egg custard
- In a large measuring cup or mixing bowl, add the eggs, half and half or whole milk, dry mustard, parmesan cheese, salt, and pepper to taste, and whisk until thoroughly combined.
- Pour the egg mixture over the top of the cooled sausage and veggies. Top with the shredded sharp white cheddar.To Freeze: Wrap the assembled casserole in plastic wrap, followed by foil, and place in the freezer. Refrigerate overnight to thaw before baking.
To bake
- Preheat oven to 350℉. Bake the casserole for 45-50 minutes or until the middle is set and the top is light golden brown. Cover with foil the last 10-15 minutes of cooking. Let cool for 5 minutes before slicing and serving.