Sausage and Egg Casserole
Submitted by: BUDGETMOM
IntroductionSo easy, Make the night before and bake in the morning! Serve with a fruit salad. Perfect before heading off to church. So easy, Make the night before and bake in the morning! Serve with a fruit salad. Perfect before heading off to church.
Number of Servings: 10
1 pound bulk pork sausage
2 cups skim milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices whole wheat bread, cut into 1/2-inch cubes
1 cup shredded lowfat Cheddar cheese
In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.