Sausage and Cheese Breakfast Casserole
Sausage and Cheese Breakfast Casserole might be just the main course you are searching for. This recipe serves 8 and costs $1.29 per serving. Watching your figure? This gluten free and ketogenic recipe has 448 calories, 27g of protein, and 33g of fat per serving. 386 people have tried and liked this recipe. This recipe from Love Grows Wild requires shredded cheddar cheese, pork sausage, ground mustard, and salt. It is perfect for Christmas. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 57%, this dish is pretty good. If you like this recipe, you might also like recipes such as Sausage and Cheese Breakfast Casserole, Breakfast Sausage, Egg & Cheese Casserole, and Easy Sausage Cheese Breakfast Casserole.
Servings: 8
Ingredients:
2 cups croutons
10 large eggs
1 teaspoon ground dry mustard
1½ cups 2% milk
1 pound pork breakfast sausage
¼ teaspoon salt
8 ounces cheddar cheese, shredded
Equipment:
frying pan
baking pan
whisk
bowl
plastic wrap
oven
Cooking instruction summary:
Cook the sausage in a large skillet until no longer pink, then drain any fat. Transfer sausage to a plate to cool. Spray a 13" x 9" baking dish with nonstick cooking spray and spread the croutons in the bottom of the dish in an even layer. Cover the croutons with a layer of the cooled sausage. In a large bowl, add the eggs, milk, dry mustard, salt, and pepper and whisk until well combined. Pour the egg mixture evenly over the sausage and sprinkle the cheddar cheese over top. Cover with plastic wrap and chill in the refrigerator at least 8 hours or overnight.When ready to bake, take the casserole out of the refrigerator and preheat the oven to 350F. Bake uncovered for 50-60 minutes until the cheese is melted and the top is starting to turn golden brown. Cool about 5 minutes before cutting into pieces and serving.
Step by step:
1. Cook the sausage in a large skillet until no longer pink, then drain any fat.
2. Transfer sausage to a plate to cool. Spray a 13" x 9" baking dish with nonstick cooking spray and spread the croutons in the bottom of the dish in an even layer. Cover the croutons with a layer of the cooled sausage. In a large bowl, add the eggs, milk, dry mustard, salt, and pepper and whisk until well combined.
3. Pour the egg mixture evenly over the sausage and sprinkle the cheddar cheese over top. Cover with plastic wrap and chill in the refrigerator at least 8 hours or overnight.When ready to bake, take the casserole out of the refrigerator and preheat the oven to 350F.
4. Bake uncovered for 50-60 minutes until the cheese is melted and the top is starting to turn golden brown. Cool about 5 minutes before cutting into pieces and serving.
Nutrition Information:
covered percent of daily need
