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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Servings 12

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( 25 ) Ratings

25 Ratings

5 Stars 16%

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Member Reviews ( 6 )

3850d2d7-8e89-4fbb-be12-59bea308bd7c

ingredients 8
Prep Time 20 min
Total Time 5 hr 15 min

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

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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.

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.

Review & Comments

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catmom8

report Posted Mar. 9, 2013 1:28 PM

So if 1 large egg = 1/4 cup then you would need 12 large eggs total for 3 cups I figure. Has anyone tried this using regular large eggs instead of the egg product? I'm wondering if the egg product gives it a different flavor than if using regular eggs? Thanks!

dcwheeler3

report Posted Jan. 22, 2013 6:06 PM

one large egg equals about 1/4 of a cup. Why don't you just crack eggs into your measuring cup to equal 3 cups?

mecess

report Posted Nov. 30, 2012 10:42 AM

If I want to use regular eggs, what is the suggested proportion?

happybaker919

report Posted Sep. 5, 2010 4:37 PM

Had friends stay over and for breakfast on their way home to another state. Actually browned the sausage and cut up the bread two days before the casserole was baked. After they went to bed the night before, it took no time at all to assemble the casserole. My husband popped it in the oven the next morning and by the time we were all up, it was ready. Everybody raved about it, and the few leftovers heated up beautifully, too. This is definitely a keeper!

Angel MW

report Posted Jun. 23, 2008 9:20 AM

I made this for a brunch at my husbands hospital and it was a hit. The doctor's and nurse's were eating almost as fast as I was setting it out. The recipe is very easy and is now a permanent dish for my catering. Thanks pillsbury!!!!!!