Delicious and easy to make breakfast casserole that’s right at home at a special holiday brunch like Christmas or Easter, as well as any regular weekday.
Preheat the oven to 375º F. Spray a large casserole dish or a deep 9x13-inch pan with non-stick spray. Set aside.
Chop the sausage. Slice lengthwise along the sausage. Then slice each of those halves lengthwise so you have quartered the sausage. Now slice the quarters widthwise into chunks. See the photos for cutting details. Place the chopped sausages in the casserole dish.
In a large skillet, add the olive oil, and heat over medium-high heat. Once oil is hot, add chopped red pepper and carrots, the until vegetables are tender and starting to show some brown, about 6-7 minutes. Add the chopped broccoli and continue to cook about 3 minutes, until all veggies look softened with some browning. Season with salt and pepper.
Add the cooked vegetable mixture to the sausage in the prepared casserole dish and gently stir together to distribute mixture evenly. Set aside.
In a medium bowl, whisk together eggs, milk, and the shredded pepperjack cheese. Pour egg mixture evenly over sausage and vegetable mixture, and gently stir to distribute veggies throughout.
Sprinkle casserole with shredded Cheddar cheese.
Bake for approximately 30-45 minutes or until edges start to brown, and casserole pulls away from the edges. Allow to cool at least 15 minutes before serving.
Notes
Store leftovers in the refrigerator up to 5 days. Reheat individual servings in the microwave as needed. Cooked casserole may be frozen, up to 2 months. Thaw in refrigerator overnight and bake at 350ºF for about 20 minutes or until heated through.