SAUSAGE AND EGG

This make-ahead breakfast recipe is the best way to start your day off with a hearty meal, even if you’re pressed for time. Plus, it’s great for serving a crowd for brunch on holidays!

Ingredients

• 2 pounds pork sausage
• 12 large eggs
• 1 cup yogurt
• 1/4 cup milk
• Salt and pepper to taste
• 4 green onions chopped fine
• 1 cup bell pepper chopped
• 2 cups cheddar cheese shredded

Instructions

1. Spray a 9” x 13” pan with cooking spray and preheat the oven to 350°F.
2. In a large bowl, combine the eggs, sour cream, milk, cheese, salt, and pepper. With an electric mixer on low speed, mix until just combined.
3. Place a large skillet over medium heat and add sausage when the pan is warmed up. Cook the meat until browned, breaking it up into smaller bits as it cooks. Drain the sausage fat and grease and add the cooked meat to the egg mixture.
4. In the warm skillet, sauté the peppers and green onion for 2 to 3 minutes. Toss over the egg mixture and stir to combine all the ingredients together.
5. Pour the mixture into your greased cooking pan and bake for 35 to 50 minutes. The edges should be slightly browned and the center should be set. Insert a toothpick to ensure it’s fully cooked.
6. Store leftovers in the fridge for 3 to 4 days in an airtight container. These leftovers taste best reheated in the microwave until warm.