Tina's Overnight Sausage & Egg Casserole |
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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 6 |
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A former co-worker shared this recipe with me. It is rich and ohhhh so yummy. I only make this once a year, on Christmas Eve, and pop it into the oven Christmas morning as we open gifts. This is still a rather rich dish, although I have lightned it up from Tina's full fat original version. By all means, if you prefer full fat versions, please do so. Ingredients:
6 slices bread |
1 -2 tablespoon reduced fat margarine, at room temperature (such as smart balance) |
8 ounces lean sausage meat, cooked, drained of fat (such as jimmy dean) |
2 large eggs |
1 -2 cup low-fat cheddar cheese, shredded |
1 1/2 cups skim milk |
salt, to taste |
pepper, to taste |
Directions:
1. Grease an 8x8 square glass baking dish and preheat oven to 350°F.
2. Butter each slice of bread on 1 side only.
3. Place the bread slices inthe bottom of the pan, cutting to fit in 1 even layer, buttered sides facing up.
4. Sprinkle with cooked sausage and cheese.
5. Layer the next 3 slices of bread on top, butter side up again.
6. Mix eggs and milk together, adding some salt & pepper to taste, and pour over the bread.
7. Press the bread down lightly with your fingers to ensure that everything is moistened.
8. Cover with foil and chill overnight.
9. Bake at 350 F for about 45 minutes to 1 hour, or untilt he top is puffed and lightly browned.
10. Cut into slices and serve.
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