Overnight Egg Casserole with Sausage, Red Peppers and Spinach
Servings and Ingredients
|1 (8 oz) take and bake baguette, cut into 1-inch cubes|
|¾ lbs. 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 ½ 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|
- 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.
- Whisk together eggs, sour cream and milk. Pour evenly over mixture in pan. Cover with aluminum foil and refrigerate overnight, up to 24 hours.
- 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.
300 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 205mg
- Sodium: 780mg
- Total Carbohydrates: 21g
- Protein: 18g
Vitamin A 60%
Vitamin C 10%