Posted on by Cary Gersh

Breakfast Casserole

Breakfast Casserole
Can be refrigerated overnight and baked next day.
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1lb mild sausage (OR: sliced green pepper, onions, tomatoes and mushrooms)
  2. 6 slices bread (to be layered on bottom)
  3. Cooking spray
  4. Butter
  5. 8 eggs
  6. 1c milk
  7. 1t dry mustard
  8. 1t salt
  9. 1/4 t pepper
  10. 1-1/2 c grated sharp cheddar
Instructions
  1. Brown sausage, crumble and drain on paper towel
  2. For veggie version, use sliced raw vegetables or saute all vegetables together for about 5-10 minutes
  3. Use cooking spray to grease a 13x9 inch pan
  4. Butter top and bottom of bread and layer slices in greased pan
  5. Sprinkle sausage over bread (and/or layer veggies)
  6. Beat eggs in bowl and add salt, mustard and milk
  7. Pour into pan
  8. Sprinkle cheese on top
  9. Bake at 350º for 45 minutes
Adapted from Kensington School Cookbook
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Kensington School Cookbook
NoMayo https://nomayo.us/