Egg & Sausage Casserole
A dozen for brunch? No problem with our delicious makeover of a classic egg casserole. Assemble the casserole the evening before you plan to serve it. Source: EatingWell Magazine, November/December 1998
Ingredients
Directions
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Coat a 9-by-13-inch baking dish with cooking spray.
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Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.
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Add oil, onion and bell pepper to skillet; cook, stirring occasionally, until vegetables soften, about 5 minutes. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.
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Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/3 cup Cheddar.
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Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage. Sprinkle with remaining 1/3 cup Cheddar. Cover with plastic wrap and refrigerate for at least 5 hours or overnight.
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Preheat oven to 350 degrees F.
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Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.
Tips
Make Ahead Tip: Prepare through Step 5; cover and refrigerate overnight.
Keep food fresh: If you're storing food in your fridge for a few hours or more, it's best to keep it in an airtight container or in a container covered tightly with foil. Foil is best at creating a barrier that doesn't let unwanted flavors in (or out) while you store your food.
Nutrition Facts
1/2 starch, 1/2 lean meat, 1 fat