Sausage Breakfast Casserole

• •
  Sausage, Pork, Breakfast(454g)
• •
  Onions And Peppers, Frozen, Mixed(340g)
• •
  Egg, Whole, Large
• •
  2% Milk(120g)
• •
  1/4 tsp pepper ($0.02)
• •
  Tortilla Chips, Corn, Plain(227g)
• •
  Cheddar Cheese(227g)
• •
  Unsalted Butter(15g)

Instructions

1. 1Brown the pork breakfast sausage in a large skillet over medium-high heat for 8–10 minutes, breaking it into small pieces as it cooks, until no longer pink and golden brown.
2. 2Add the frozen onions & peppers mix to the sausage and cook over medium heat for 3–4 minutes, stirring occasionally, until the vegetables are heated through and any excess moisture has evaporated.
3. 3Whisk together the eggs, milk, and a pinch of pepper in a bowl until fully combined and set aside.
4. 4Butter a 3-quart casserole dish, then layer the tortilla chips evenly on the bottom and press them down slightly to create a compact base.
5. 5Transfer the cooked sausage and vegetables to the casserole dish using a slotted spoon, distributing evenly over the tortilla chips and leaving any liquid behind in the skillet.
6. 6Sprinkle three-quarters of the shredded cheddar over the sausage and vegetables, then pour the egg mixture evenly over all ingredients (they will not be fully submerged—this is correct). Top with the remaining cheddar.
7. 7Bake at 350°F for 38–42 minutes, until the internal temperature reaches 160°F in the center and the outer edges are lightly golden brown.
8. 8Let the casserole cool for 5 minutes, then divide evenly into 6 airtight containers while still warm, allow to cool completely, and refrigerate until ready to reheat.