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Overnight Sausage and Egg Breakfast Casserole

7 Ratings
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Serves: 8

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All you need:

  • 1 pound mild Italian turkey sausage
  • 8 Hy-Vee large eggs
  • 2 1/2 c. Hy-Vee skim milk
  • 1 tsp Hy-Vee ground mustard
  • 1 tsp Hy-Vee salt
  • 1/4 tsp Hy-Vee black pepper
  • 8 slices Hy-Vee 100% whole wheat bread, cubed
  • 1 c. Hy-Vee shredded mild cheddar cheese

All you do:

  1. Crumble and brown sausage. Drain well and cool slightly.
  2. Beat eggs in a large bowl. Beat in milk, dry mustard, salt and pepper. Add bread cubes and stir with a fork. Pour into a greased 13-by-9-inch baking dish. Sprinkle with sausage and cheese. Cover and refrigerate overnight.
  3. The next morning, uncover and bake at 350 degrees for 1 hour or until puffed and golden. Allow to stand for 10 minutes before cutting into squares.

Daily Values:

15% vitamin A 25% calcium
0% vitamin C 10% iron

Nutrition Facts per serving:

Calories: 310 Protein: 26g
Carbohydrate: 19g Saturated Fat: 5g
Cholesterol: 260mg Sodium: 660mg
Dietary Fiber: 2g Sugars: 6g
Fat: 15g Trans fats: 0g
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