Breakfast Casserole
This recipe is good just the way it is. However, I like to make a change to it that really makes a difference. Use 1 lb of maple sausage, a bit more cheese ( I have used up to 2 cups ) omit the salt and pepper and use just under 2 cups of milk. Whole wheat bread also works well in this recipe.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 3/4 cups milk
- 1 teaspoon salt
- 6 eggs beaten
- 1/4 teaspoon pepper
- 6 slices white bread coarsley torn
- 1 pound breakfast sausage cooked, drained and crumbled
- 1 1/2 cups shredded sharp cheese
- Carbohydrate 17.401912502006 g
- Cholesterol 49.7483133044381 mg
- Fat 18.2479069715674 g
- Fiber 0.504000020027161 g
- Protein 14.8918485805541 g
- Saturated Fat 6.6204181089777 g
- Serving Size 1 1 Serving (222g)
- Sodium 621.084684167752 mg
- Sugar 16.8979124819789 g
- Trans Fat 1.69179522259276 g
- Calories 296 calories
-Preheat oven to 350. -Grease a 9x13 casserole dish. -Coarsely tear 6 slices of white bread (i have used wheat and it turned out fine) and spread evenly on bottom of dish. -Evenly distribute the cooked and crumbled sausage over the bread pieces. -Evenly distribute the cheese over the bread and sausage. -In a large mixing bowl: crack the eggs and add the milk, salt and pepper. Whisk until combined and pour evenly over the mixture in the dish. -If necessary, press down on the top to make sure all the bread is soaked in the egg mixture. -Bake 40 to 45 minutes until the mixture is set in the middle and lightly browned.
