Breakfast Casserole
A Yummy Breakfast Casserole from Victoria’s Wonderful Egg Recipes
1 lb. bulk sausage 8 eggs (substitute egg beaters)
8 slices of hard toasted bread (or croutons)
2 1/4 cups skim milk
1 tsp. dry mustard
1/2 tsp. salt
1/2 cup shredded fat-free cheddar cheese
In large skillet, brown sausage; drain off fat. In medium mixing bowl, break and beat eggs; add cheese, milk, mustard and salt, then mix thoroughly. Break bread into pieces (about crouton size). In 13×9 baking dish, layer bread, then sausage. Pour milk mixture over bread and sausage. Refrigerate overnight. To bake, preheat oven to 350 degrees and cook for 45 minutes. Cut into squares and serve warm. Note: Bacon or ham can be substituted for sausage. Protein from sausage, eggs, skim milk and cheese… Can’t beat this!!!!
