Egg & Beef Breakfast Casserole

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,480.1
  • Total Fat: 83.0 g
  • Cholesterol: 1,049.2 mg
  • Sodium: 2,262.6 mg
  • Total Carbs: 55.8 g
  • Dietary Fiber: 4.1 g
  • Protein: 99.6 g

View full nutritional breakdown of Egg & Beef Breakfast Casserole calories by ingredient
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Number of Servings: 1


    5 ounce(s) lean ground beef 10%
    1 teaspoon(s) canola oil
    1 onion, chopped
    1 red bell pepper, chopped
    4 large eggs
    4 large egg whites
    2 1/2cup(s) low-fat milk
    1 teaspoon(s) dry mustard
    1/2 teaspoon(s) salt
    1/4 teaspoon(s) freshly ground pepper
    2/3cup(s) shredded extra-sharp Cheddar cheese, divided
    1/2 french baguette torn apart in small pieces


1.Coat a 9-by-13-inch baking dish with cooking spray.
2. Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.
3. Add oil, onion and bell pepper to skillet; cook, stirring occasionally, until vegetables soften, about 5 minutes. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.
4. Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/3 cup Cheddar.
5. Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage. Sprinkle with remaining 1/3 cup Cheddar. Cover with plastic wrap and refrigerate for at least 5 hours or overnight.
6. Preheat oven to 350 degrees.
7. Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.

Serving Size: serves 12

Number of Servings: 1

Recipe submitted by SparkPeople user PHOTOGFORLIFE.

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