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Recipe
Breakfast Casserole Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2418g | |
| Calories 5164 | |
| Calories from Fat 3437 | 67% |
| Total Fat 384.25g | 480% |
| Saturated Fat 146.11g | 584% |
| Trans Fat 1.91g | |
| Cholesterol 1885mg | 628% |
| Sodium 12877mg | 537% |
| Potassium 3741mg | 107% |
| Total Carbs 159.73g | 43% |
| Dietary Fiber 5.2g | 17% |
| Sugars 33.29g | 22% |
| Protein 256.27g | 410% |
Ingredients Convert Measures
- 8 slices bread
- 6 Large eggs
- 2 1/2 c. lowfat milk
- 2 c. shredded sharp Cheddar cheese
- 2 pound pork sausage (mild)
- 3/4 teaspoon dry mustard
- 2 cans cream of mushroom soup
- 1 c. lowfat milk
- 9x13 inch glass casserole dish
- Pam spray
Directions
- Brown sausage, spray casserole dish with Pam. Lay bread in bottom of pan. Sprinkle cheese over bread. Beat Large eggs and add in dry mustard, 2 1/2 c. lowfat milk and pour over cheese and bread. Chill overnight. In morning mix soup and 1 c. lowfat milk. Pour over top. Bake at 300 degrees for 1 hour and 15 min.
