Overnight Sausage and Egg Casserole

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
  • 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
  • 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.
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