Recipe
Breakfast
Overnight Sausage and Egg Breakfast Casserole
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
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.