Breakfast Casserole
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 170.0
- Total Fat: 11.8 g
- Cholesterol: 129.8 mg
- Sodium: 234.8 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.2 g
- Protein: 12.2 g
View full nutritional breakdown of Breakfast Casserole calories by ingredient
Introduction
Baked egg casserole with vegetables and sausage. A favorite at family gatherings, morning sports events, and holidays. Baked egg casserole with vegetables and sausage. A favorite at family gatherings, morning sports events, and holidays.Number of Servings: 15
Ingredients
-
8 beaten eggs
1 can evaporated skim milk
8 oz cheddar cheese, shredded
8 oz skim mozzerella, shredded
2 links (4x1.5 in links) sausage, browned in small pieces, patted with paper towel to remove excess grease
1 small green bell pepper, diced
3/4 cup mushrooms, finely chopped
1.5 pats butter
Directions
Makes 15 - 3x3 inch squares approx.
Preheat oven to 370*.
Butter casserole dish.
Mix all remaining ingredients well in a medium bowl.
Pour mixture into dish and bake 35-40 minutes at 375*. DO NOT OVERBAKE, or eggs will become rubbery.
**Variations**
You may add any additional chopped, fresh vegetables to taste and/or substitute ham, turkey, or chicken for the sausage.
You may also subsitute Egg Beaters for the beaten eggs, although I would not recommend using the All Egg White version.
Number of Servings: 15
Recipe submitted by SparkPeople user SBNEMITZ.
Preheat oven to 370*.
Butter casserole dish.
Mix all remaining ingredients well in a medium bowl.
Pour mixture into dish and bake 35-40 minutes at 375*. DO NOT OVERBAKE, or eggs will become rubbery.
**Variations**
You may add any additional chopped, fresh vegetables to taste and/or substitute ham, turkey, or chicken for the sausage.
You may also subsitute Egg Beaters for the beaten eggs, although I would not recommend using the All Egg White version.
Number of Servings: 15
Recipe submitted by SparkPeople user SBNEMITZ.
