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Overnight Sausage and Egg Casserole

An ideal recipe for brunch; make it the night before and bake it in the morning.

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  • prep time 20 min
  • total time 5 hr 15 min
  • ingredients 8
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe
Calories
160
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
4g,
4%
),
Cholesterol
20mg
20%;
Sodium
520mg
520%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
10%;
Iron
10%;
Exchanges:
1/2 Starch; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.