Sausage Breakfast Casserole For the Freezer
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 tsp salt
- 1/4 tsp pepper
- 12-15 whole eggs (if eggs are small use 15.)
- 1/4 c. half and half (you could also use cream)
- 16 oz. sharp cheddar cheese shredded
- 3 c. hearty white bread cut into cubes. i prefer a dense bakery bread, but you could use sandwich bread too.
- 1 lb of bulk breakfast sausage
- half an onion diced small
- small red bell pepper diced small
- Carbohydrate 0.0344649332264957 g
- Cholesterol 0 mg
- Fat 0.00173361645299145 g
- Fiber 0.014092280982906 g
- Protein 0.00582303685897436 g
- Saturated Fat 0.000521148504273504 g
- Serving Size 1 1 Serving (76g)
- Sodium 0.0233985042735043 mg
- Sugar 0.0203726522435897 g
- Trans Fat 7.44497863247863E-05 g
- Calories 0 calories
Butter a 9x13 casserole dish.Beat eggs in a large bowl.Add half and half, salt, and pepper to eggs and beat until combined.Brown breakfast sausage in a sauté pan over medium heat until cooked through. About 10 minutes.Sprinkle diced onion and peppers into the bottom of the buttered casserole dish.Evenly distribute the cooked sausage over the veggies.Pour egg mixture over the sausage and veggies.Evenly sprinkle shredded cheese over top of egg mixture.Bake at 350 degrees for 20-30 minutes or until eggs are fully cooked and set in the center.TO FREEZE: Do not cook the eggs. When casserole is fully assembled wrap with a layer of plastic wrap and a layer of foil. Place in freezer for up to 3 months.TO HEAT: Remove casserole from freezer. Remove plastic wrap and foil. Allow casserole to fully thaw. When thawed place in 350 degree oven and bake for 20-30 minutes or until eggs are fully cooked through and set in the center.
