Sausage-and-Egg Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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For a hearty and filling breakfast, whip up a Sausage-and-Egg Casserole. You can even make the casserole ahead and freeze up to a month before baking. Ingredients:
8 (1 1/2-oz.) sourdough bread slices, cut into 1/2-inch cubes |
vegetable cooking spray |
1 (12-oz.) package fully cooked pork sausage patties, chopped |
2 1/2 cups 2% reduced-fat milk |
4 large eggs |
1 tablespoon dijon mustard |
1/2 cup buttermilk |
1 (10 3/4-oz.) can cream of mushroom soup |
1 cup (4 oz.) shredded sharp cheddar cheese |
Directions:
1. Arrange bread in 2 lightly greased 8-inch square baking dishes or 1 lightly greased 13- x 9-inch baking dish. Top evenly with sausage. Whisk together 2 1/2 cups milk, eggs, and Dijon mustard. Pour evenly over bread mixture.
2. Whisk together buttermilk and cream of mushroom soup. Spoon over bread mixture; sprinkle with Cheddar cheese. Place casserole on a baking sheet.
3. Bake at 350° for 1 hour or until casserole is set. Serve immediately.
4. Note: An unbaked casserole can be covered with plastic wrap, then foil, and frozen up to 1 month. Thaw overnight in the refrigerator. Bake as directed.
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