I used to have a couple of different egg casseroles in my freezer meal rotation. They were simple ways to make eggs for many, and it wasn’t uncommon for us to have the for a weekday breakfast simply because it was about as easy to stick four of them in the freezer as it was to make “yolky” eggs for seven kids on a given morning! Efficiency, mama, efficiency! 🙂

Unfortunately, my two favorite egg casserole recipes were loaded with carbs—one had shredded potatoes (or shredded hash browns) in the bottom and the other had toasted bread cubes. So I really haven’t made a lot of them lately.

Enter this amazing recipe. I made it for a ladies’ brunch, and a low carbing friend said, “This is so good. It’s a shame it isn’t low carb.” She thought it had to have potatoes or something else in it. But it doesn’t!

This recipe can also be frozen in 8 x 8 or smaller pans for smaller families, like some of the smaller pans shown here.

I will put the ingredients for one, but if you have read much of what I have written about household efficiency and kitchen/menu planning, you know I don’t like to make one of anything. So the ingredients for four (one for now; one for the freezer!) are in parentheses following each ingredient.

Each pan serves six to eight people well.

Amazing Breakfast Casserole

1 pound sausage, turkey or regular (4 lbs)

1/4 to 1/2 cup onion, chopped (1 to 2 cups)
1/4 to 1/2 cup bell pepper,chopped (1 to 2 cups)
6 eggs (24 eggs)
1 cup half & half or almond milk (4 cups)
1/2 cup water or chicken broth (2 cups)
2 cups cheese (8 cups)

Directions:

1. Brown and drain the sausage.

2. Saute onions and peppers in a little of the sausage grease until tender. (They will finish cooking in the casserole.)

3. Place sausage in bottom of greased 9 x 13 casserole dish. (If making for the freezer too, I use foil pans and just divide the meat evenly among four pans.)

4. Spread onions and peppers over the meat in the pan.

5. Mix eggs, half and half, water/broth, and cheese together.

6. Pour egg mixture over all.

7. Bake at 350 degrees convection for 30 to 40 minutes covered (regular oven 45 to 60); uncover last ten minutes.

8. Cover, label, and freeze remaining ones if you made four.

Amazing Breakfast Casserole

DATE: _____________________

1. Defrost in fridge overnight.

2. Bake at 350 degrees convection for 30 to 40 minutes covered (regular oven 45 to 60); uncover last ten minutes.

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