- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 239.3
- Total Fat: 10.9 g
- Cholesterol: 96.1 mg
- Sodium: 997.5 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 3.2 g
- Protein: 20.2 g
Sausage, Egg, and Veggie Breakfast Casserole
IntroductionI think the name speaks for itself!
Super easy! Can be prepped the night before and then cooked in the morning. Re-heats well. I think the name speaks for itself!
Super easy! Can be prepped the night before and then cooked in the morning. Re-heats well.
(3) Eggs, Large
1/2 c. Egg Whites
2 c. Milk, Skim
(15) Breakfast Sausage Links
1 c. Cheese, Shredded Colby Jack 2%
1 c. Zucchini
1 c. Mushrooms
(4) Slices Bread, Nature's Own Double Fiber Wheat
1 tsp. Salt
1 tsp. Ground Mustard
Refrigeration overnight is not required. It simply allows the bread to absorb the egg mixture. I have done the prep and put it right into the oven without any refrigeration and it comes out just as good.
Feel free to add or subtract vegetables.
I cut the entire dish into 6 pieces with a pizza cutter so I am not tempted to cheat and cut myself a slightly larger piece.
Chop Zucchini and mushrooms.
Chop bread into 1-1/2" square pieces.
In a large bowl, mix eggs, egg whites, milk, cheese, salt, ground mustard, and bread.
Add sausage, zucchini, and mushrooms.
Spray 11x7 baking dish with cooking spray.
Pour entire mixture into baking dish.
Refrigerate overnight (8 hrs.)
Cook @ 350 for 45-50 mins.
Serving Size: (6) Servings