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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 4,762.1
  • Total Fat: 316.3 g
  • Cholesterol: 1,984.0 mg
  • Sodium: 10,350.2 mg
  • Total Carbs: 225.9 g
  • Dietary Fiber: 12.2 g
  • Protein: 234.7 g

View full nutritional breakdown of Easy Make-Ahead Egg Casserole Breakfast Brunch calories by ingredient
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Easy Make-Ahead Egg Casserole Breakfast Brunch

Submitted by: PUFFYKITTY

Introduction

This is like a hearty, savoury french toast casserole. Assemble it the night before and stick it in the oven in the morning. Serves 8 This is like a hearty, savoury french toast casserole. Assemble it the night before and stick it in the oven in the morning. Serves 8
Number of Servings: 1

Ingredients

    8 slices Italian loaf, day-old is fine
    2 C sharp cheddar cheese, grated (lower fat cheese will save calories)
    6 large eggs
    5 or 6 hot Italian sausages, casings removed
    1/2 tsp salt
    1/2 tsp pepper
    1/2 - 1 tsp dry mustard
    1/2 C minced onion
    1/2 C red or green pepper, finely chopped
    1 tomato, sliced
    1 tsp worcestershire sauce
    3 C 1% milk
    dash of tabasco
    1/4 lb butter
    Special K, corn flakes, or 15 ritz crackers, crushed


Tips

This recipe can be easily adapted to reduce calorie content. Substitute Canadian bacon for the hot Italian pork sausage; use low-fat cheese; use egg-beaters; try substituting at least some of the white bread for whole wheat; and use a spray oil product such as Pam in place of the butter to get the crunchy cereal topping crisp during the baking.


Directions

In a 9 X 13-inch buttered, glass baking dish, put half of bread to cover bottom of dish entirely. Cover bread with sausage meat that has been removed from casings and browned and then drained of excess fat. Put the grated cheddar on top of the sausage meat and then cover with slices of tomato and finally with the remaining slices of the Italian loaf. In a bowl or large (6C) measuring cup, beat the eggs with the salt and pepper. To the egg mixture, add the dry mustard, onion, green (or red) peppers, worcestershire sauce, milk and tabasco. Pour over the bread, meat and cheese sandwich layers. Cover and let stand in fridge overnight. In the morning, melt the butter. Put the crushed cereal over the bread and egg mixture and pour the melted butter over all. Bake uncovered for 1 hr at 350 degrees F (180 degrees C) Let sit 10 min before serving.

Serving Size: serves 8

Number of Servings: 1

Recipe submitted by SparkPeople user PUFFYKITTY.






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