Hitting the Gym + Sausage and Peppers Casserole

Hello, friends! Please join me today as I cook a scrumptious casserole; plant French fillet beans and radishes in the garden, and work-out in the home gym. Recipe for the casserole is written out below. Thank you for watching! #homesteading #cookwithme #casserole

*Presto Electric Skillet with Glass Lid: https://amzn.to/3D13DyL
*Oven Gloves: https://amzn.to/43BaoSU
*Bench Scraper: https://amzn.to/3DgZlDi

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Kevin Lee Jacobs
Box 742
Valatie, NY 12184

Sausage and Peppers Casserole
For the sausage and peppers:
2 Lbs. sweet Italian sausage (or, use breakfast sausage)
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups (or more!) shredded Cheddar cheese
For the egg custard:
12 large eggs
1 cup sour cream
1/2 cup heavy cream or milk
1/2 teaspoon Italian seasoning
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper

Preheat oven to 375F (190C). Grease a 9x13 inch baking dish.

In a large skillet over medium heat, cook the sausage, breaking it up with a spoon as it cooks. Transfer the sausage to the baking dish.

Add the onion and peppers to the skillet. As the veggies release their liquids, scrape the bottom of the skillet to lift up the flavorful bits of meat that have stuck to the bottom of the skillet. Then lower the heat, cover the skillet, and let the veggies sweat until tender -- 4-5 minutes. Transfer the veggies to the baking dish, and stir to mix with the meat.

Top the meat and vegetables with the shredded cheese.

Making the custard: Whisk the eggs in a large bowl. Then whisk in the sour cream, heavy cream or milk, the Italian seasonings and the salt and pepper. Pour the custard over the ingredients in the baking dish.

Cover the dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes. Then uncover the dish, and continue baking until the custard is set -- 15-20 minutes.

Cool slightly before serving.