One thing you have probably gathered from following this blog is that I love casseroles. I love the quickness with which you can put them together and I also like that you can use a plethora of ingredients to pull something together that tastes delicious.
You can make casseroles for breakfast, brunch, dinner, to bring to a potluck or to take to a friend who may need a helping hand. Here at my house it is not uncommon for us to have breakfast for dinner.
This sausage breakfast casserole can be eaten at any time of the day. It can also be changed up to add some of your favorite ingredients. Want to add some tomatoes? Throw them in there. Onions? Mushrooms? Bacon? Yep. Go ahead and add them.
With all the after school activities that kids have these days, everyone is looking for a simple way to make dinner. That is another reason I love casseroles. You can make them up ahead of time easily. Precook whatever needs to be browned or cooked. Put it all together in the casserole pan. Cover the pan, put it in the refrigerator, then bake it when you get home or the next day.
And with Country Crock, the spread is already soft so if you have a recipe that calls for softening your butter but don’t have the time, Country Crock is ready for you. I also appreciate that Country Crock has 0g trans fat per serving, contains no partially hydrogenated oils, no cholesterol, has 70% less fat and 30% fewer calories than butter per serving. With my trying to cook healthier, this is a better alternative for my family.
Sausage Breakfast Casserole
2 Tbsp Country Crock Original Spread
1 small green pepper, finely diced
1 lb pork sausage
2 russet potatoes, peeled, sliced and diced
Salt and pepper, to taste
1/2 cup shredded Colby and Monterrey Jack cheese (combined)
Preheat oven to 350 degrees. Prepare a large casserole dish by spraying with cooking spray.
In a large sauté pan, melt Country Crock Original Spread over medium heat. Add green pepper and sauté for 5 minutes. Add sausage and crumble. Cook until lightly browned.
Add potatoes to pan. Season with salt and pepper. Mix ingredients together. Reduce heat to low, cover and cook for 10 minutes.
Remove pan from heat and drain. Pour meat and potato mixture into casserole dish.
In a medium bowl, crack eggs into bowl. Add about a teaspoon of water to eggs. Season with salt and pepper. Whisk together.
Pour egg mixture over meat mixture. Place in oven and bake for 40-45 minutes.
Sprinkle cheese on top and bake for 5-10 minutes until cheese is melted.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.