Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Sausage & Egg Breakfast Casserole Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1124g | |
| Calories 3603 | |
| Calories from Fat 2636 | 73% |
| Total Fat 296.19g | 370% |
| Saturated Fat 141.99g | 568% |
| Trans Fat 0.95g | |
| Cholesterol 1730mg | 577% |
| Sodium 8261mg | 344% |
| Potassium 1780mg | 51% |
| Total Carbs 79.94g | 21% |
| Dietary Fiber 3.6g | 12% |
| Sugars 9.2g | 6% |
| Protein 152.3g | 244% |
Ingredients Convert Measures
- 6 slices day old bread
- butter
- 1 pound bulk pork sausage
- 1 1/2 c. shredded cheese
- 6 Large eggs, beaten
- 2 c. half & half
- 1 teaspoon salt
Directions
- Remove crusts from bread; spread butter on bread slices. Place in greased 13 x 9 inch pan and set aside. Fry and drain sausage. Spoon over bread slices; sprinkle with cheese. Combine Large eggs, half and half and salt. Mix well. Pour over cheese. Cover casserole and refrigerateovernight. Remove from refrigerator 15 min before baking. Bake casserole, uncovered, at 350 degrees for 45 min. Serves 8 to 12.
