Egg Casserole Recipe | At Home With Ruth McKeaney | A Series With Homeworthy

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk reduces calories and is dairy-free.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

ham

🥗Healthier: turkey bacon

💰Cheaper: bacon

Turkey bacon is leaner and lower in fat.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense and often more affordable frozen.

Start by frying 2 pounds of pork sausage in a pan until cooked, then drain the grease.

Add 1 whole diced red bell pepper to the pan with the sausage and cook on medium heat to soften the pepper.

If desired, add 4 sliced green onions to the mixture, but omit if needed for dietary restrictions.

While the sausage and peppers are cooking, crack 12 eggs into a bowl and whisk them together.

Add 1/4 cup of milk and 1 cup of sour cream to the eggs and mix well.

Stir in 1 tablespoon of kosher salt and 1 teaspoon of black pepper.

Prepare two 8x8 baking pans by coating them with avocado spray.

Add 2 cups of shredded medium cheese to the egg mixture and stir to combine.

Add the cooked sausage and bell pepper mixture to the egg mixture and stir until well combined.

Pour the mixture evenly into the two prepared baking pans.

Bake in a preheated oven at 350°F for 35 to 50 minutes, checking for doneness around 35 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens