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Cheesy Sausage and Egg Casserole

This is a hearty brunch recipe we like to serve at big family holidays where there are a lot of mouths to feed.

We also wouldn't say no to this as a weeknight dinner it's so chock full of tasty and satisfying ingredients.

  • 6 eggs
  • 1 cup egg substitute (or four more whole eggs)
  • 2-1/4 cups
  • 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound bulk pork sausage, cooked and drained
  • 2 cups cubed whole wheat bread
  • 1-1/2 cups (6 ounces) reduced-fat shredded cheddar cheese

In a large bowl, whisk eggs, egg substitute, milk, salt, and black pepper. Stir in the sausage, bread cubes and cheese. Pour into a 13-in. x 9-in. baking dish that has been sprayed with non-stick cooking spray. Cover and refrigerate overnight.

Remove casserole 30 minutes before baking. Bake, uncovered, at 350 degrees for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.



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