|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 5g||19%|
|*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 breakfast casserole is a tasty combination of eggs, bread, sausage, diced tomatoes and green onions, and Monterey Jack or Cheddar cheese. If you prefer bulk sausage, brown some spicy or mild breakfast sausage. Drain the sausage and sprinkle the meat over the bread layer.
- 4 slices bread, crusts removed
- 6 to 8 sausage patties, cooked and drained
- 1/4 cup sliced green onions
- 1/2 cup diced tomato (seeded)
- 1 cup shredded cheddar or Monterey Jack cheese
- 6 large eggs
- 1 cup milk or half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon Cajun or Creole seasoning or seasoned salt
- 1/8 teaspoon freshly ground black pepper
- Optional: 1/4 teaspoon paprika
Butter a shallow 2-quart baking dish.
Tear bread into small pieces and sprinkle in bottom of the prepared baking dish. Arrange sausage patties over the bread; sprinkle with green onion, tomato, then the cheese.
In a medium bowl, whisk together the eggs, milk, salt, seasoned salt or Creole seasoning, black pepper, and paprika. Pour the egg mixture evenly over the cheese layer.
Refrigerate overnight or bake immediately.
If refrigerating overnight, take the casserole out of the refrigerator about 30 minutes before baking. Bake at in a preheated 350 F oven for 40 to 45 minutes, until set in the center.
The minimum safe temperature for eggs is 160 F. If in doubt, check with an instant-read thermometer.
Serves 4 to 6.