The wonderful thing about breakfast casseroles is their versatility. Packed with delicious pasture raised pork sausage AND crispy bacon – this is a real crowed pleasure. Feel free to substitute or add different vegetables (spinach or mushrooms would be great!) or top this with some chopped green onions. What an easy way to feed your family and friends for any special occasion – Easter brunch, Christmas morning, or even Mother's Day.
The wonderful thing about breakfast casseroles is their versatility. Feel free to substitute or add different vegetables (spinach or mushrooms would be great!) or top this with some chopped green onions.I am currently obsessed with Trader Joe’s “Everything But the Bagel” seasoning, which has sesame seeds, garlic bits, and other goodies in it, so I generously topped the casserole with it before placing it in the oven.
- 1 pack of 1915 Farm Pasture Raised Pork Sausage, cooked
- 4 pieces 1915 Farm Smoked, Dry Cured Pasture Raised Bacon, cooked and crumbled
- 1 bell pepper, diced
- ½ c. onion, finely diced
- 8 large eggs, whisked
- 2 c. of shredded cheddar cheese
- 2 tbsp. butter
- ¼ c. heavy cream
- ¼ c. water
- Salt and pepper, to taste
Preheat the oven to 350°F. Lightly coat a 9 x 13 pan with cooking spray or softened butter.
Melt butter in a skillet. Add bell pepper and onion, and sauté until softened, about 3 minutes. Whisk in the cream and water. Add salt and pepper, to taste.
Combine cooked sausage, bacon, eggs, and 1 c. of cheese in a bowl. Stir the onion and bell pepper sauce into the egg mixture. Pour the egg mixture into the pan, and top with remaining cheese.
Bake for 35 minutes or until golden on top.