I just said a sad goodbye to the last of my holiday company. I had family come and go for 18 days straight. While I didn’t cook a big breakfast every day, I wanted to greet my guests a couple of mornings with a hot breakfast. I had experimented with many recipes in the past, but couldn’t seem to make one I loved. My quest was to make an egg casserole with no bread or potatoes, to offset the carb count of fruit salad, and fruit butters/jams I also served with biscuits. I’m finally happy with a recipe for egg and sausage casserole that’s light tasting, yet substantial. This casserole is fluffy, moist, and full of flavor. It’s a winner.
Fluffy Egg and Sausage Breakfast Casserole
1 cup of sour cream or plain yogurt
1 cup of milk (I use whole milk)
1 1/2 cups sharp cheddar cheese
2 TBSPs dehydrated onion
1 pound of cooked, and drained breakfast sausage crumbles
salt and pepper to taste
Preheat oven to 325. Beat eggs with milk.
Beat sour cream or yogurt, and onion in egg/milk mixture. Add cheese and sausage. Pour into a 9×13, greased casserole dish. Bake for 45 minutes, or an hour. Edges should start turning a little brown, and pulling away from the pan when done. Don’t overcook and lose the delicious moist texture and flavor!