Scottish Egg Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 447.5
- Total Fat: 24.4 g
- Cholesterol: 163.8 mg
- Sodium: 1,060.5 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 1.0 g
- Protein: 23.3 g
View full nutritional breakdown of Scottish Egg Casserole calories by ingredient
Introduction
A Holiday must have at my house. Hearty enough to have for breakfast and last until the big meal is done. A Holiday must have at my house. Hearty enough to have for breakfast and last until the big meal is done.Number of Servings: 8
Ingredients
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8 slices day-old bread, we prefer it with sourdough
1 pound crumbled cooked sausage
4 eggs, beaten
2 1/4 cups milk
1/2 tsp. dry mustard
1 pound grated cheddar cheese
1 can cream of mushroom soup
(1 can drained mushrooms - optional, we leave it out because none of the children like the mushrooms)
Directions
Cube bread and place in greased 9x13 pan.
Add crumbled cooked sausage and grated cheese.
Mix eggs, mustard, (mushrooms, if used) and 2 cups of the milk. Pour over the bread and sausage. For convenience and to enhance flavor, cover with foil and refrigerate overnight. When ready to bake, mix the last 1/4 cup of milk with the mushroom soup and pour over the casserole. May top with more cheese if desired. Bake at 350 degrees for 45 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user DRAMAMAMA41.
Add crumbled cooked sausage and grated cheese.
Mix eggs, mustard, (mushrooms, if used) and 2 cups of the milk. Pour over the bread and sausage. For convenience and to enhance flavor, cover with foil and refrigerate overnight. When ready to bake, mix the last 1/4 cup of milk with the mushroom soup and pour over the casserole. May top with more cheese if desired. Bake at 350 degrees for 45 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user DRAMAMAMA41.