|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 15g||77%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||1%|
|*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 is a delicious combination that makes an incredible casserole, perfect for a busy holiday or weekend morning. Make it the night before and pop it in the oven in the morning for an easy, on-the-go breakfast that takes little effort.
- 6 slices bread (cubed)
- 1 pound sausage (browned, drained)
- 1 1/2 cups cheddar cheese (shredded)
- 8 eggs (beaten)
- 2 cups milk
- 1 teaspoon salt
- Pepper to taste
Butter a 9-by-13-inch baking dish. Heat the oven to 325 F (165 C/Gas 3).
Cube bread and place evenly in the prepared baking dish. Sprinkle evenly with sausage and cheese.
In a bowl, whisk the eggs with the milk, salt, and pepper. Pour over the layers in the pan.
Bake 45 minutes or until set. Cut into squares to serve.
This casserole may also be prepared the night before. Just cover and refrigerate the unbaked casserole. Take it out of the refrigerator about 15 minutes before baking time; bake as directed.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.