Sausage, Onion, and Pepper Egg Casserole

Source: Chelsea -

20 Minutes
1 Hour 15 Minutes
Sausage, Onion, and Pepper Egg Casserole

Oh, how good your home smells when this is baking in the oven!  This egg casserole has a crunchy, cheesy top and a sponge like center-yum!  My husband’s great-grandmother’s recipe gets lightened up with turkey sausage (trust me, you won’t miss the greasy pork alternative) and has depth of flavor from local, organic produce.  Serve as a family dinner with a side salad, and reheat for breakfast throughout the week.  It can even be microwaved for a quick heat-and-eat meal.


1-2 tablespoons olive oil
½ large white onion, diced finely
1 Anaheim pepper (or bell pepper), seeded, deveined, and diced finely
1 jalapeño, seeded, deveined, and diced finely
1 lb. turkey sausage
6 eggs
2 cups milk
1 ½ cups Bisquick
1 cup shredded cheese (I used a blend of Monterey jack, cheddar, and mozzarella because they melt well)


Preheat oven to 350° F.  Grease 9x12 baking dish with nonstick spray.

Heat olive oil in a large sauté pan over medium-low heat.

Add diced onion, pepper, and jalapeño and sauté for 5 minutes.

Add turkey sausage and cook until browned evenly, using a wooden spoon to break into small bite-size pieces.

Meanwhile, in a large bowl, whisk together eggs and milk.  Add Bisquick and cheese and whisk until combined (lumps are okay, like a pancake mix!).

When sausage has completed cooking, add sausage-veggie mixture to greased baking dish.  Pour wet mixture evenly on top.

Bake for 1 hour and 15 minutes.


Enjoy hot for dinner with a side salad, and then as a quick heat-and-eat breakfast the next day (or two)!