Overnight Sausage and Egg Breakfast Casserole
Servings and Ingredients
|1 lbs.||mild Italian turkey sausage|
|8||Hy-Vee large eggs|
|2 ½ c.||Hy-Vee skim milk|
|1 tsp.||Hy-Vee ground mustard|
|1 tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee black pepper|
|8 slice(s)||Hy-Vee 100% whole wheat bread, cubed|
|1 c.||Hy-Vee shredded mild cheddar cheese|
- Crumble and brown sausage. Drain well and cool slightly.
- 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.
- 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.
310 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 260mg
- Sodium: 660mg
- Total Carbohydrates: 19g
- Protein: 26g
Vitamin A 15%
Vitamin C 0%
Hy-Vee large brown eggs label.