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What You’ll Need:
- 1 lb. pork sausage
- 1 package of hash brown patties (from Trader Joe’s)
- 12 eggs
- 1 cup sour cream
- 1/4 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 green onions
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 cups shredded cheddar cheese
- Optional- 2 cups kale or spinach, chopped
- Optional- 1 cup crimini mushrooms, chopped
- Optional- 4 oz. mild green chili peppers
What To Do:
- Preheat oven to 350 degrees. Spray a 9×13’’ glass casserole dish with cooking spray.
- Line the bottom of the casserole dish with one solid layer of hash brown patties.
- 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.
- Add the bell peppers, onion, and the optional kale or spinach, and mushrooms to the same skillet the sausage was cooked in and sauté for 2- 3 minutes.
- Combine the eggs, browned sausage, sour cream, milk, cheese, salt, and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.
- Add the softened peppers and onion to the bowl with the egg mixture, and stir everything to combine.
- Stir in green chili peppers, if desired.
- Pour mixture into greased 9×13’’ casserole dish and bake for 40-50 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.
