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Easy Breakfast Casserole Recipe
"Nancy tells us she makes this breakfast casserole recipe every weekend because it is
so easy to fix, and delicious too!"
This easy breakfast casserole recipe is one I used to make before I needed to watch my sodium count.
Not wanting to give up a treasured recipe, I found ways to make it lower in sodium... and it's actually better than ever!
It's a real favorite for any birthday breakfast, or holiday celebration.
That's because you can simply fix it the night before and let it bake while you set the table. |
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| Since I bake all our bread, I use homemade bread for this recipe. If you use store bought, be certain to check the label for a low sodium loaf. This sausage casserole is best made with day old, or nearly stale bread, as bread that is a bit dried out will absorb the great flavors more readily. |
Sausage Breakfast Casserole recipe | Sausage Breakfast Casserole | | | | | | | | 1 lb | | low sodium sausage | | | 12 slices | | homemade white bread | | | 8 oz | | low sodium jack cheese | | | 6 | | eggs | | | 2 1/4 cups | | milk | | | 1 tsp | | worcestershire sauce | | | 4 Tbs | | melted unsalted butter | | | 1/4 tsp | | cayenne pepper | | | | | | | 1 | In a large skillet, brown the sausage. | | 2 | Cut the crust from the bread and then cube the bread slices into 1/2" pieces, and reserve. | | 3 | Grate the cheese and reserve. | | 4 | In a large bowl, mix the eggs, milk and spices. | | 5 | Spray a 2 quart casserole with non-stick spray. Arrange 1/3 of the bread in the bottom, and then top with 1/3 of the cheese. Top this with the crumbled, cooked sausage. Then add 1/2 of the remaining bread, topped with 1/2 of the remaining cheese. Press down slightly and top with the rest of the bread. | | 6 | Pour the egg mixture evenly over the casserole, then top with the remaining cheese. It is best if you cover and refrigerate this overnight at this point. | | 7 | In the morning, let it stand at room temperature for 45 minutes, while the oven preheats to 350º. | | 8 | Top the casserole with the melted butter. | | 9 | Place the casserole in a larger pan, and then slide both nested pans into the oven. Pour water into the outside pan to come up 1/2 way up the sides of the casserole dish. This allows the egg mixture to bake evenly. Bake for 1 to 1 1/4 hours, until well browned and set. | | | | | Servings: 8 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | white bread | | | | | | | | | Amount Per Serving | | | | | Calories | | 530.12 | | | Calories From Fat (65%) | | 342.55 | | | | | % Daily Value | | Total Fat 38.74g | | 60% | | | Saturated Fat 18.69g | | 93% | | | Cholesterol 299.95mg | | 100% | | | Sodium 425mg | | 26% | | | Potassium 239.94mg | | 7% | | | Carbohydrates 7.00g | | 2% | | | Dietary Fiber 0.02g | | 0% | | | Sugar 4.33g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 6.99g | | | | | Protein 38.17g | | 76% | | | | | |
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