Easter Casserole
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sausage
|
|
| 6 | large |
eggs
|
|
| ½ | cup |
sour cream
|
|
| 4 | tablespoons |
onions
chopped |
|
| 4 | tablespoons |
sweet red bell peppers
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sausage
|
|
| 6 | large |
eggs
|
|
| 118 | ml |
sour cream
|
|
| 6E+1 | ml |
onions
chopped |
|
| 6E+1 | ml |
sweet red bell peppers
chopped |
*
|
Directions
Brown sausage, onions and bell peppers in heavy skillet.
Drain.
Line baking dish with ¾ of the sausage mixture.
Combine eggs and sour cream.
Season to taste.
Pour over sausage mixture.
Bake at 350℉ (180℃) F until eggs are semi-set.
Stir egg mixture and top with remaining sausage.
Bake until eggs are firm.
