Breakfast Casserole - Breakfast and Brunch
Breakfast is a breeze with this all in one breakfast casserole that has sausage, eggs, cheese, bread. If you like, add tomatoes and mushrooms too!
Servings: 6 Yield: 6 servings
Jimmy Dean Breakfast Casserole
1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage
10 eggs lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
½ teaspoon black pepper
½ cup sliced mushrooms
1 medium tomato seeded and chopped
½ cup thin-sliced green onion
Breakfast and Brunch Step 1 Preheat oven to 325 F. In large skillet cook sausage over medium-high heat stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl combine eggs milk mustard and salt; stir well. Step 2 Distribute half the bread evenly in a buttered 9 x 13 x 2 inch baking dish. Sprinkle with half the pepper half the cheese half the sausage and half of each optional ingredient. Repeat layering using remaining bread pepper cheese sausage and optional ingredients. Pour egg mixture evenly over casserole. Step 3 Bake uncovered for 55-60 minutes or until eggs are set. Tent with foil if top begins to brown too quickly.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
|
recipesfull.net
Contact: [email protected]
Discover some of the finest recipes from around the world, crafted to bring delicious flavors straight to your home kitchen.
Disclaimer: All content on this website is for informational purposes only. For official dietary guidelines, allergen advice, or food safety standards applicable to your region, please consult directly with your local government health and food safety authorities (such as the FDA in the US or EFSA in Europe).