Egg And Sausage Breakfast Casserole Recipe
Servings: 12
Ingredients
- 2 lbs. roll sausage
- 1 loaf Pepperidge Farm bread (cut off crust & cube)
- 3/4 pound sharp cheddar cheese (orange), shredded
- 8 large eggs
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 T Worcestershire sauce
- 4 c. half and half
Directions
- Brown sausage and drain. Place on bottom of 9"x13" casserole dish. Place bread on top of sausage and put shredded cheese on top of bread.Mix with beater in large bowl:
- Pour liquid mix over ingredients in casserole, cover and keep in refrigerator overnight. Bake for 45 to 50 min in 325 to 350 degree oven. Cut into squares, serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 12 servings | |
| Calories 414 | |
| Calories from Fat 267 | 64% |
| Total Fat 30.09g | 38% |
| Saturated Fat 15.91g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 1479mg | 62% |
| Potassium 410mg | 12% |
| Total Carbs 7.59g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.69g | 0% |
| Protein 27.97g | 45% |
