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Granny’s Egg and Sausage Casserole

April 18, 2017

Granny’s Egg and Sausage Casserole

4 links breakfast sausage, casings removed Or one 10 inch Polish Sausage link
1 tsp olive oil
1 onion, chopped
1 red bell pepper, chopped
4 large eggs
4 large egg whites
2 1/2 cups low-fat milk
1 tsp dry mustard
1/2 tsp salt
1/4 tsp freshly ground pepper
1 cup shredded Pepper Jack cheese, divided
10 slices white bread

Grease a 9 x 13 baking dish. Cook sausage in a skillet over medium heat, crumbling with a fork or chopped if using polish sausage, until browned; remove from skillet and set aside.

Add oil, onion and bell pepper to skillet; cook, stirring occasionally, until vegetables soften, about 5 minutes. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.

Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/2 cup Cheese.

Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage. Sprinkle with remaining 1/2 cup Cheese. Cover with plastic wrap and refrigerate for minimum 5 hours, or overnight.

Next day preheat oven to 350°F. Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot. Makes 12 servings.

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Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

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