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Overnight Egg Casserole with Sausage, Red Peppers and Spinach

13 Ratings
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Serves: 10

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All you need:

  • 1 (8 oz) take and bake baguette, cut into 1-inch cubes
  • 3/4 pound Italian pork sausage, browned and well-drained
  • 1 (10 oz) package Hy-Vee frozen cut spinach, thawed and well-drained
  • 1 c. chopped roasted red peppers
  • 1 (7.3 oz) can Hy-Vee sliced mushrooms, drained
  • 1 1/2 c. Hy-Vee shredded Colby Jack cheese
  • 8 Hy-Vee large eggs
  • 1 c. Hy-Vee light sour cream
  • 2 c. Hy-Vee skim milk

All you do:

  1. Place bread cubes in the bottom of a lightly greased 13-by-9-inch baking dish. Top with sausage, spinach, roasted red peppers, mushrooms and cheese.
  2. Whisk together eggs, sour cream and milk. Pour evenly over mixture in pan. Cover with aluminum foil and refrigerate overnight, up to 24 hours.
  3. Place covered refrigerated casserole in cold oven. Set oven to 325 degrees and bake for 45 minutes. Uncover and bake for an additional 15 minutes or until golden brown and bubbly.

Daily Values:

60% vitamin A 25% calcium
10% vitamin C 15% iron

Nutrition Facts per serving:

Calories: 300 Protein: 18g
Carbohydrate: 21g Saturated Fat: 7g
Cholesterol: 205mg Sodium: 780mg
Dietary Fiber: 2g Sugars: 6g
Fat: 15g Trans fats: 0g
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