Prep our easy Pepper, Sausage and Egg Casserole in 20 minutes. This Pepper, Sausage and Egg Casserole is a simple way to please a large, hungry crowd.
What You Need
Original recipe yields 8 servings
6 egg s
2 cups milk
2 cups STOVE TOP Homestyle Herb Stuffing Mix in the Canister
1/2 lb. bulk sausage, cooked, crumbled
1 cup KRAFT Shredded Four Cheese
1 small red pepper, finely chopped
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Let's Make It
Heat oven to 350°F.
Whisk eggs and milk in large bowl until blended. Add remaining ingredients; mix well.
Spoon into 13x9-inch pan sprayed with cooking spray.
Bake 45 to 50 min. or until center is set.
Start off your day with this quick entrée. Serve with a seasonal fruit salad.
Substitute 1 chopped 6-oz. pkg. OSCAR MAYER Baked Cooked Ham for the cooked sausage.
This is a great way to use leftover cooked meat. Just substitute 1-1/2 cups chopped leftover cooked chicken, turkey or ham for the cooked sausage.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.