Overnight Sausage and Egg Breakfast Casserole

Recipe

Breakfast
Overnight Sausage and Egg Breakfast Casserole

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User Rating

2.8 out of 5 stars
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10 ratings

Recipe Data

8
Servings

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 lbs.mild Italian turkey sausage
    8Hy-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

    Directions

    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.

    Nutrition facts

    Servings

    310 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 260mg
    • Sodium: 660mg
    • Total Carbohydrates: 19g
    • Protein: 26g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 0%
    0%
    Iron 10%
    0%
    Calcium 25%

    Recipe Source:

    Hy-Vee large brown eggs label.