Overnight Sausage and Egg Casserole

  • Prep 20 min
  • Total 5 hr 15 min
  • Ingredients 8
  • Servings 12
Overnight Sausage and Egg Casserole

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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/12 of Recipe
Calories
160
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
4g
20%
Cholesterol
20mg
7%
Sodium
520mg
22%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
2g
Protein
14g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1/2 Starch; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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