Breakfast Casserole (pensylvannia Dutch "cowboy")
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Dutch | Beef, Breakfast, Casserole, Eggs | 6 | Servings |
INGREDIENTS
| 6 | Large Eggs | |
| 1 | t | Salt |
| 2 | Slices White Bread, Cubed | |
| 1 | c | Sharp/mild Cheddar Shreds * |
| 2 | c | Milk |
| 1 | t | Dry Mustard |
| 1 | lb | Sausage Browned |
INSTRUCTIONS
Use either sharp or mild Shredded Chedder Cheese. Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs.
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Nutrition (calculated from recipe ingredients)
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Calories: 248
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 192.5mg
Sodium: 508mg
Potassium: 221.4mg
Carbohydrates: 31.4g
Fiber: <1g
Sugar: 4.4g
Protein: 13.5g