Breakfast Egg And Sausage Casserole |
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Prep Time: 0 Minutes Cook Time: 85 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This can be made the night before, then popped into the oven in the morning. Ingredients:
12 ounces breakfast sausage - regular beef or pork or 50% less fat |
1 to 1-1/2 teaspoons poultry seasoning |
4-1/2 cups bread cubes(sourdough works well) or croutons |
8 ounces shredded sharp cheddar cheese, reduced fat or not ;) |
2 large whole eggs |
4 egg whites or 1/2 cup egg substitute |
2 cups milk |
note: you can add spinach, mushrooms, onions, green or red |
bell peppers, chopped zucchini... whatever you like. |
Directions:
1. Crumble sausage into a medium nonstick skillet.
2. Cook over medium heat until nicely brown, breaking up into bits with spatula as it cooks.
3. Sprinkle with poultry seasoning.
4. Coat a 9 x 13 inch baking dish with canola cooking spray and set aside.
5. Add sausage to a large bowl along with toasted bread squares, cheese, mustard powder and salt, if desired.
6. Add whole eggs, egg whites (or egg substitute) and milk to mixing bowl, and beat on medium-low speed until smooth and completely blended.
7. Drizzle egg and milk mixture over the sausage and bread mixture.
8. Stir to blend.
9. Pour into the prepared baking dish.
10. Smooth top evenly, cover with foil, then chill in the refrigerator for 8 hours or overnight.
11. Preheat oven to 350 degrees and bake, covered in foil, for 45 minutes.
12. Remove the foil, and reduce the temperature to 325 degrees.
13. Bake for about 20 minutes longer or until set.
14. Makes 6 servings and maybe more depending on the appetites.
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