|Nutritional Guidelines (per serving)|
|Servings: 4 to 5 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 66g||85%|
|Saturated Fat 34g||170%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 0g||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.|
The casserole is convenient because it's prepared the night before. Just pop it in the oven in the morning, and you'll have a hot and delicious breakfast in about 45 minutes.
- 1 pound sausage (breakfast-type, hot or mild)
- 4 tablespoons butter
- 6 slices bread (crusts removed)
- 1 1/2 cups shredded cheddar cheese (6 ounces)
- 5 large eggs (well beaten)
- 2 cups half-and-half
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Place a skillet over medium heat and add the sausage, Cook, breaking up and turning, until the sausage is no longer pink. Drain and set aside.
Melt the butter in a 9-by-13-by-2-inch baking dish. Tear the bread into pieces and sprinkle over the melted butter. Sprinkle the cooked sausage over the torn bread layer.Sprinkle the shredded cheese evenly over the sausage layer.
In a medium bowl whisk the eggs with half-and-half, salt, and pepper; pour over the casserole.
Cover and chill the casserole for 8 hours or overnight.
Heat the oven to 350 F.
Take the casserole out of the refrigerator about 20 to 30 minutes before baking.
Uncover the casserole and bake in the preheated oven for 45 to 50 minutes, or until set. If in doubt, check the temperature with an instant-read food thermometer. The minimum safe temperature for eggs and egg dishes is 160 F.
Serve with muffins or sweet rolls and cut-up mixed fruit.
Add about 1/2 cup of chopped green onions along with the sausage layer.
Replace the sausage with about 2 cups of diced leftover ham or corned beef, or about 1/2 pound of diced cooked bacon.
Replace the half-and-half with whole milk or a combination of half milk and half cream.