Easter Casserole

This breakfast casserole is built for holiday mornings when you need to feed the family without standing over the stove flipping eggs to order. Five ingredients, one baking dish, done.

Browned sausage with onions and bell peppers lines the bottom, then an egg and sour cream mixture pours over the top. The sour cream makes the eggs richer and creamier than plain scrambled eggs. It adds a subtle tang that pairs naturally with the savory sausage.

The two-stage bake is the key technique here. First bake until the eggs are semi-set, then stir and top with the remaining sausage. This distributes the sausage evenly and prevents the eggs from overcooking on the bottom while the top stays raw.

Kitchen Tips

• Drain the sausage well after browning. Excess grease pools under the eggs and makes the casserole oily.
• Beat the eggs and sour cream until completely smooth. Lumps of sour cream won’t melt evenly and leave white pockets in the finished dish.
• Pull the casserole when the eggs are just firm. Residual heat continues cooking them after you take the dish out.
• Prep the sausage mixture the night before and refrigerate. In the morning, just add the egg mixture and bake.

Variations

• Add shredded cheddar to the egg mixture for a cheesier casserole.
• Use spicy Italian sausage for more kick, or turkey sausage for a lighter option.
• Layer hash browns on the bottom under the sausage for a more filling brunch dish.