• Preheat oven to 375°F (190°C).
• In a skillet over medium heat, add a drizzle of oil and sauté onion and garlic.
• Once transparent, add sausage and cook until browned, 7-10 minutes.
• Add to a 13x9-inch casserole or baking dish and set aside.
• In a large bowl, whisk together eggs, milk of choice, and seasonings. Stir in chopped veggies.
• Pour mixture over sausage. (Feel free to sprinkle on some shredded cheese, if desired!)
• Bake until firm and cooked through, 30-40 minutes.
• Allow to cool slightly before slicing into squares, serving, and enjoying!
• Store leftovers in the fridge for up to 5 days, and reheat individual portions in the microwave.
• Yields 12 servings (depending on size of cut).

To freeze baked breakfast casserole:

• Prepare and bake as described above, then allow to cool completely. Feel free to cut casserole into portions, or you can freeze the entire thing!
• For portions: package casserole pieces into airtight containers or freezer-safe bags and store in the freezer. (You can package each piece individually, or however many pieces you’ll want to thaw at a time.)
• To freeze the entire casserole: cover baking dish with an airtight lid and freeze.
• Lasts in the freezer for up to 3 months.

To reheat baked & frozen casserole:

• On the night before you want to eat, transfer frozen casserole dish or desired portions to the fridge to thaw overnight.
• To reheat entire casserole, bake at 350°F (180°C) for 15-20 minutes
• Reheat individual portions in the oven for 8-10 minutes, or in the microwave for 2-3 minutes, until warmed through. (Oven is better for texture!)

To freeze unbaked breakfast casserole:

• Prepare ingredients and add everything to your casserole dish.
• Cover dish with plastic wrap and then foil, and freeze.
• The day before you want to eat, transfer casserole dish to the fridge and allow to thaw overnight.
• Before cooking, remove dish from fridge and let sit on the counter for 30 minutes.
• Bake at 375°F (190°C) for 30-40 minutes.