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Egg & Sausage Casserole

Rating: 4 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1998

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Recipe Summary

total:
6 hrs 15 mins
Servings:
12

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

  • 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.

  • Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/3 cup Cheddar.

  • 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.

  • Preheat oven to 350 degrees F.

  • 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

Per Serving:
141 calories; protein 9.5g; carbohydrates 9.6g; dietary fiber 0.7g; sugars 4g; fat 7.1g; saturated fat 2.5g; cholesterol 90.1mg; vitamin a iu 567.4IU; vitamin c 13.4mg; folate 34.7mcg; calcium 140.3mg; iron 1mg; magnesium 15.2mg; potassium 191.8mg; sodium 326.5mg; thiamin 0.1mg.
Exchanges:

1/2 starch, 1/2 lean meat, 1 fat

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Reviews (3)

Read More Reviews
4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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EatingWell User
Rating: 4 stars
10/30/2011
This is a really east recipe. I use it when I have to bring breakfast to work because you prep it the day before and then can cook it off when you are getting ready. It taste very good especially considering that it is a fairly healthy recipe. I recommend it! Read More
Jess Simpson
Rating: 4 stars
10/30/2011
I've tried some new things with this great recipe. I've been adding whatever turkey or chicken sausage keilbasa or even hot dog that I have on hand as well as any kind of cheese. This is really good with shredded mozzarella or even American cheese. To balance the sodium of the meat and cheese substitutions I use Trader Joe's No Sodium Wheat Bread. Also if I make a half recipe in an 8x8 dish I only need 4 slices of bread not 5. This has become my family's go-to breakfast dish when we get together for holidays and birthdays! Read More
damegoodeats
Rating: 4 stars
10/29/2011
Loved this I loved this recipe. It was quick and easy. My boyfriend really enjoyed it. I even reviewed and posted it on my food blog http://damegoodeats.blogspot.com/2010/12/holiday-breakfast-egg-and-sausage.html Pros: easy quick tasty Read More
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EatingWell User
Rating: 4 stars
10/30/2011
This has become one of my favorite things to make at the beginning of the week and eat every morning. I cut the recipe in half since it is just my husband and I. I bake it in an 8x8 dish and it puffs up wonderfully. I usually substitute the pepper for whatever veggie I have handy mostly mushrooms. This is such a great way to start your morning! Read More
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