Maola More, Breakfast

Maola More™ Breakfast Egg Casserole

This breakfast egg casserole is built for busy mornings, weekend brunches, and everything in between. Made with Maola More™, it delivers a creamy texture while adding protein and prebiotic fiber from Maola More to help make the dish more filling and balanced. The milk blends seamlessly with eggs, vegetables, and cheese to create a hearty, sliceable casserole that reheats beautifully.

Choosing Maola More milk is an easy way to add more nutrition to a classic breakfast without adding extra prep or complexity. The flavors come together in a savory, comforting dish that works just as well for meal prep as it does for feeding a crowd.

Ingredients

½ cup Maola More™ Ultra-Filtered Whole Milk
12 large eggs
1 pound turkey sausage
1 small white onion, diced
2 bell peppers, diced
2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper

Equipment

Equipment

Skillet

9×13 Baking Dish

Whisk

Instructions

Instructions

Preheat the oven to 350°F and grease a 9×13 baking dish.
Cook the sausage in a skillet over medium heat until browned. Once browned, sauté the onion and bell peppers with the meat until softened, then drain excess grease.
Spread the cooked meat and vegetables evenly in the prepared baking dish and sprinkle the shredded cheese over the top.
In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until smooth and slightly frothy.
Pour the egg mixture evenly over the meat and cheese.
Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
Let it sit for 5–10 minutes before slicing and serving.