Sausage and Egg Casserole Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1 teaspoon salt
- 6 eggs
- 2 cups milk
- 1 teaspoon ground mustard
- 1 pound bulk pork sausage
- 1 cup (4 ounces) shredded cheddar cheese
- 6 slices white bread cut into 1/2-inch cubes
- Carbohydrate 17.8336633356259 g
- Cholesterol 50.4983133050721 mg
- Fat 18.5638286384401 g
- Fiber 0.542958352883657 g
- Protein 15.1966110807582 g
- Saturated Fat 6.76402477576261 g
- Serving Size 1 1 -10 serving (230g)
- Sodium 624.100850836955 mg
- Sugar 17.2907049827423 g
- Trans Fat 1.72535688928339 g
- Calories 302 calories
Directions In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11-in. x 7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350degrees for 40 minutes or until a knife inserted near the center comes out clean. Yield: 8-10 servings. Originally published as Sausage and Egg Casserole in Taste of Home April/May 1996, p33 Nutritional Facts 1 serving (1 piece) equals 248 calories, 17 g fat (7 g saturated fat), 163 mg cholesterol, 633 mg sodium, 11 g carbohydrate, trace fiber, 12 g protein. Print Add to Recipe Box Email a Friend
