If there’s anything I’ve learned about the day after Thanksgiving, it’s that you’re probably not really in the mood to cook anything elaborate after cooking all day the previous day.

However, I find that many families are entertaining for a large group and this breakfast casserole truly is a way to utilize what’s in your fridge, and if you’re lucky enough, some Thanksgiving leftovers. An easy, make ahead breakfast your entire family can enjoy is a breakfast casserole that takes little to no time at all.

This current recipe is perfect because you can make it the night before and it’s super adaptable, making it easy to add ingredients based on what veggies and cheeses your family likes. Did you roast veggies like squash or brussel sprouts for the big day? Throw them into this casserole!

For this dish, you will need:

2 pounds of your favorite pork sausage (I use Jimmy Dean or Peck’s local sausage)

12 large eggs

1 cup sour cream

1/4 cup milk

4 green onions

1/2 green bell pepper diced

1/2 red bell pepper diced

2 cups shredded cheddar cheese.

Any additional veggies of your choice

Salt and Pepper

Begin by cooking your sausage till it crumbles and is cooked through, and set aside. Next, cook your bell peppers and onion in that same skillet and set aside. Preheat your oven to 350 and spray a 9 x 13 pan with cooking spray. Combine in a bowl the eggs, sour cream, milk, cheese, salt and pepper until combined.

Add in your sautéed veggies (and any leftover veggies from Thanksgiving), and sausage. Pour mixture into a greased 9 x 13 pan and bake for 40-50 minutes or until the edges are set. Leftover casserole can keep in your fridge and enjoyed within 3-4 days.

My mother made this casserole last year for Thanksgiving morning, and it is a breakfast staple that feeds the masses. I hope everyone had a beautiful Thanksgiving!