|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 16g||78%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This version of the ever-popular breakfast casserole is made with pork sausage, cheese, eggs, and a variety of seasonings.
This casserole is spiced with a little nutmeg and cayenne. The casserole is made the night before, making it a very convenient one-dish meal for a busy morning. Use spicy or mild sausage in the recipe.
- 1 pound bulk pork sausage
- 6 large eggs
- 2 cups milk
- 1 1/2 teaspoons dry mustard
- 1 (scant) teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground nutmeg
- dash ground cayenne pepper
- 3 slices Italian bread (or other firm white bread, cubed)
- 1 cup shredded sharp Cheddar cheese (4 ounces)
Crumble the sausage into a large skillet over medium heat. Brown the sausage until no longer pink, stirring frequently. Drain well; pat with paper towels to absorb excess grease.
In a large bowl, beat the eggs with the milk, and seasonings until smooth and well blended. Add the well-drained sausage and remaining ingredients (bread cubes and shredded cheese)
. Pour the mixture into a lightly buttered 8-inch square baking dish; cover and refrigerate overnight.
Remove from the refrigerator 30 to 45 minutes before baking time.
Preheat the oven to 325 F.
Bake for about 55 to 65 minutes, or until the eggs are set and the top of the casserole is lightly browned. A knife inserted near center should come out clean. If you have an instant-read food thermometer, insert it into the center of the casserole. The minimum safe temperature for eggs is 160 F.
Cool the casserole on a rack for 10 minutes before cutting and serving.
Serve the casserole with fresh diced or sliced tomatoes or fruit.
Serves 4 to 6.