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:

Quickview
423 Calories
24g Protein
31g Total Fat
8g Carbs
6% Health Score
Limit These
Calories
423
21%

Fat
31g
49%

  Saturated Fat
13g
85%

Carbohydrates
8g
3%

  Sugar
2g
3%

Cholesterol
279mg
93%

Sodium
759mg
33%

Get Enough Of These
Protein
24g
50%

Phosphorus
377mg
38%

Selenium
25µg
36%

Vitamin B2
0.52mg
31%

Calcium
297mg
30%

Vitamin B12
1µg
24%

Zinc
3mg
20%

Vitamin D
2µg
17%

Vitamin B1
0.25mg
17%

Vitamin B3
3mg
16%

Vitamin B5
1mg
15%

Vitamin B6
0.31mg
15%

Vitamin A
697IU
14%

Iron
2mg
12%

Folate
43µg
11%

Potassium
314mg
9%

Magnesium
29mg
7%

Copper
0.11mg
5%

Vitamin E
0.8mg
5%

Manganese
0.06mg
3%

Fiber
0.38g
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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