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Note 1: Frozen broccoli florets are easy to use in this recipe. Take them out of the freezer. Let them begin to defrost. Chop into bite-size pieces.
Note 2: If using fresh broccoli florets, saute with the red peppers so the broccoli cooks through.
Note 3: When the casserole is cooked through, a toothpick can be inserted in the center and come out clean.
Note 4: After you saute the sausage, drain and discard excess fat so your casserole is not greasy.
Note 5: Shredding the cheese is best and not using pre-shredded cheese which can have a bit of a film on it which makes it difficult to melt.
Leftovers can be stored in an airtight covered container for 2 days.
After baking, extra pieces can be frozen individually. Place the egg pieces on a baking sheet to freeze for about 30 minutes. This will keep the pieces from freezing together.
Then wrap well in plastic wrap and aluminum foil use a food saver to freeze the egg pieces. Defrost overnight as needed. The pieces can also be cooked from a frozen stat, wrapped in aluminum foil. Reheat at 350°F for about 15-20 minutes.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.