During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking.

When we think of home cooking, we often think of dinner or baking. Lunches tend to be leftovers or sandwiches and breakfast has become a fast grab-and-go meal. But, now that we’re home and cooking more, break up the repetitive task of dinner and turn your attention to breakfast. A quick and easy meal for the morning is a breakfast casserole. The eggy bake is great on its own but also makes for a great breakfast sandwich between a toasted english muffin or croissant. You can easily adjust the ingredients too, adding bacon or your favorite vegetables, making it spicier, or omitting the dairy by substituting mayonnaise for sour cream and oat milk for milk. It’s a breakfast casserole — there are no rules. –Justin Burke

Breakfast Casserole

Ingredients
2 pounds pork sausage
12 eggs
1 cup sour cream
¼ cup milk
2 tablespoons dijon mustard
¾ teaspoons salt
¼ teaspoon ground black pepper
4 scallions
1 green bell pepper, diced
1 red bell pepper, diced
1 20 ounce bag frozen shredded potatoes
2 cups cheddar cheese, shredded

Directions

1. Preheat the oven to 350 degrees. Spray a 9×13-inch pan with cooking spray.
2. Using a large skillet over medium heat, cook the sausage until browned and no longer pink, breaking it into small pieces with a wooden spoon.
3. Add the scallions, bell peppers, and a ¼ teaspoon of salt and cook until softened. Transfer mixture to baking dish, add potatoes and stir to combine. Spread into an even layer.
4. Using a large bowl, whisk together eggs, sour cream, milk, mustard, salt, and pepper. Add cheese and stir together. Pour over sausage and potato mixture.
5. Bake until the top is lightly browned and a knife inserted in the middle comes out clean, about 34-40 minutes.

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