Sausage and Egg Casserole
Make this casserole the night before and wake up to a hearty breakfast.
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Servings: 10
Calories: 331kcal
Ingredients
- 1 lb gluten free sausage
- 10 eggs
- ½ cup diced red peppers
- 8 slices of gluten free sandwich bread I used Udi's
- 2 cups milk
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tsp ground mustard
- ½ cup cheddar cheese shredded
- ½ cup monterey jack cheese shredded
Instructions
- Spray the bottom of a 13 x 9 inch casserole dish with cooking spray.
- Brown sausage over medium high heat until cooked through crumbling as you go.
- In a medium bowl whisk eggs, milk, salt and pepper. Add peppers and shredded cheese and stir.
- Slice bread into small cubes.
- Place all of the bread in the bottom of the casserole dish. Top with crumbled sausage. Stir the wet mixture again, then pour over the bread and sausage making sure to cover it evenly. Top with more grated cheese if you want.
- Cover with aluminum foil and place in the refrigerator overnight. The next cook at 350 degrees F for about 40-50 minutes or until heated thorough. It helps if you let it sit on the counter for 15 minutes before cooking.
Notes
You can store this overnight or cook it right away.
Nutrition
Calories: 331kcal | Carbohydrates: 13g | Protein: 19g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 212mg | Sodium: 768mg | Potassium: 286mg | Fiber: 1g | Sugar: 4g | Vitamin A: 684IU | Vitamin C: 10mg | Calcium: 219mg | Iron: 2mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.