Sausage & Egg Breakfast Casserole

Sausage, Cheese & Egg Breakfast CasseroleIngredients

  • 1 pound bulk Bob Evans sausage (reduce the calories by using Soy Sausage crumbles)
  • 12 eggs or the equivalent in Egg-Mate (egg substitute)
  • 3/4 cup milk
  • 3/4 cup water
  • 8 ounces low-fat cheddar cheese
  • 1 cup sliced mushrooms
  • 2 cups croutons

How To

 Cook the sausage in a skillet on stove top. Use a spatula to break apart the meat. You want to have crumbles. Set aside and allow to cool.

In a large bowl add eggs, milk, water,and cheese. Mix well and then stir in mushrooms, sausage and croutons. Pour the mixture into a 9 x 12 baking dish. Cover and refrigerate overnight.

Bake in 350 degree oven for 30-35 minutes. Allow to cool slightly before cutting into serving sizes. In the neighborhood of 250 per serving (if cutting into 10 pieces). If using soy crumbles and Egg-Mate the per serving calories drop down to 175.

Optional: plate with a tomato slice on top of the egg slice, then add a scoop of hash browns on top of the tomato. The tomato will add color and variety to the plated food.

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One thought on “Sausage & Egg Breakfast Casserole

  1. Thanks, Denise for posting the recipe. It was absolutely delicious at our breakfast. I took a piece home and warmed it up the next day. Again – it was delicious. The table setting was also very impressive and Olivia and Chris were naturals

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