1-Getting started with this egg bake casserole is straightforward and fun: First, preheat your oven to 350°F and spray a 9×13 inch pan with cooking spray to prevent sticking. In a large bowl, combine 12 eggs, 1 cup sour cream, 1/4 cup milk, 2 cups shredded cheddar cheese, 1 teaspoon salt, and 1/2 teaspoon ground black pepper, mixing on low speed until just combined for a smooth base.

2-Next: cook 2 pounds of sausage in a large skillet over medium heat until browned, breaking it into small pieces and draining most of the grease before adding it to the egg mixture. In the same skillet, sauté the 4 green onions, 1/2 diced green bell pepper, and 1/2 diced red bell pepper for 2 to 3 minutes until they’re tender, then stir them into the bowl as well.

3-Pour the entire mixture into the greased pan and bake for 35 to 50 minutes, or until the edges are set and the center is slightly jiggly it will continue to set as it cools. This easy morning egg bake is perfect for a hearty egg casserole meal, and leftovers store well in the fridge for 3 to 4 days, ready to reheat in the microwave.