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Overnight Sausage and Egg Casserole
Overnight Sausage and Egg Casserole
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An ideal recipe for brunch; make it the night before and bake it in the morning.
Prep Time:
20 Min
Total Time:
5 Hr 15 Min
Makes:
12 servings
(12)
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You may also enjoy:
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RECIPE
TIPS
REVIEWS (
2
)
NUTRITIONAL INFO
INGREDIENTS
1
(12-oz.) pkg. bulk light turkey and pork sausage
3
(8-oz.) cartons (3 cups) refrigerated or frozen fat-free egg product, thawed
1/2
cup nonfat sour cream
1 1/2
teaspoons dry mustard
1
teaspoon instant minced onion
3
cups cubed French bread (4 to 5 slices)
4
oz. (1 cup) shredded reduced-fat sharp Cheddar cheese
Paprika
DIRECTIONS
1.
Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium nonstick skillet over medium heat, cook sausage until no longer pink. Drain well; set aside.
2.
In large bowl, combine egg product, sour cream, dry mustard and onion; blend well. Stir in bread cubes, cheese and sausage. Pour into sprayed dish; sprinkle with paprika. Cover with plastic wrap. Refrigerate at least 4 hours or overnight.
3.
Heat oven to 350°F. Uncover dish; bake 45 to 55 minutes or until center is slightly puffed and knife inserted in center comes out clean.
High Altitude Directions