Egg & Veggie Casserole

What you’ll need:

• 1-2 lbs sausage or bacon, crumbled or diced 

• 10-12 eggs

• 1 cup Greek yogurt (or sour cream)

• ¼ cup milk 

• 1 tsp salt

• 2 bell peppers, diced 

• Half of a red or white onion, diced 

• 2 cups shredded cheddar cheese

How to make it:

1. Preheat the oven to 350ºF and coat a 9”x13’’ casserole pan with butter or cooking spray.

2. Combine the eggs, Greek yogurt, milk, cheese and salt and pepper in a large bowl. (I mixed with an immersion blender to full incorporate the Greek yogurt.)

3. Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.

4. Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine.

5. Pour mixture into greased 9”x13’’ pan and bake for 35-45 minutes or until the edges are set and the center is just barely jiggly.