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Recipe
Sausage And Egg Breakfast Casserole Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1460g | |
| Calories 3031 | |
| Calories from Fat 1938 | 64% |
| Total Fat 216.55g | 271% |
| Saturated Fat 91.87g | 367% |
| Trans Fat 0.95g | |
| Cholesterol 1372mg | 457% |
| Sodium 7751mg | 323% |
| Potassium 2399mg | 69% |
| Total Carbs 101.63g | 27% |
| Dietary Fiber 3.6g | 12% |
| Sugars 34.51g | 23% |
| Protein 162.18g | 259% |
Ingredients Convert Measures
- 1 pound sausage (warm)
- 6 slices of white bread, no crust, spread with butter on one side
- 1 1/2 c. Cheddar cheese, shredded
- 5 Large eggs
- 2 c. whole lowfat milk
- 1 teaspoon salt
Directions
- Cook sausage; drain. Spread bread, butter side down in 9 x 13 inch casserole. Add in sausage and cheese. Combine Large eggs and lowfat milk in a separate bowl. Beat well and pour in dish. Refrigerateovernight. Bake at 350 degrees for 40 to 50 min. Serve with fruit and toast. Serves 8.
