Turkey Sausage, Veggie and Cheddar Breakfast Casserole
This easy make-ahead Turkey Sausage, Veggies and Cheddar breakfast casserole is great for meal prep! It's freezer-friendly, super easy to customize to your tastes, and you can use all kinds of veggies. It also makes for amazing leftovers!
Make This Recipe
Ingredients
1 tbsp EVOO
1/2 red onion, diced
2 garlic cloves, minced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1 lb ground turkey sausage
12 Eggland's Best Large Eggs
1 c low-fat sour cream
1 1/2 cups grated cheddar cheese
salt and pepper, to taste
Preparation
- Heat oven to 350 degrees. Spray a 9"x13" casserole dish or large deep pie dish with non-stick cooking spray.
- Heat oil in a skillet. Cook onions and garlic until onions start to get translucent. Season with salt and pepper. Add bell peppers and cook an additional 1-2 minutes.
- Remove from heat and set aside in a separate dish.
- Cook the ground turkey sausage in the skillet you used for the vegetables. Season with salt and pepper, if desired. Once cooked all the way through, remove from heat and drain. Set aside.
- In a large bowl, mix the eggs, sour cream, and 1 cup of the cheddar cheese. Use a whisk to make sure everything is mixed really well. Season with salt and pepper.
- Add the vegetables and turkey sausage to the bowl and mix until everything is coated with the eggs and well mixed.
- Transfer to your casserole dish.
- Cook for 40-50 minutes, until center is set. Remove from the oven, sprinkle with the remaining cheese, and return to oven for 1-2 minutes to melt cheese.
- Let cool then serve. You can make this ahead and store for easy meal planning.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Piece |
|---|---|
| Calories | 244 |
| Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 277mg |
| Sodium | 257mg |
| Carbohydrates | 5g |
| Dietary Fiber | .5g |
| Protein | 15g |