Cooking Instructions

• Preheat oven to 350 degrees. Spray a 9x13’’ pan with cooking spray.
• 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.
• 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.
• 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.
• Pour mixture into greased 9x13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.
• Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.