This can be made the night before or the morning of the meal, but is best if left overnight in fridge. I use all the optional ingredients because that makes the best casserole.
- 2 cups Egg Beaters egg substitute or 8 eggs
- 2 cups skim milk
- 1 lb low-fat sausage
- 1 teaspoon dry mustard
- 6 -8 slices whole wheat bread, cubed
- 1 cup sharp cheddar cheese, grated
- 1⁄2 teaspoon season salt
- 1⁄2 teaspoon garlic salt
- 1 teaspoon pepper
- 4 ounces green chilies (optional)
- 1⁄2 cup onion, diced (optional)
- 1⁄2 cup celery, chopped (optional)
- Brown the sausage and drain fat.
- Beat eggs with milk, salts, pepper, mustard. Stir in bread, sausage and cheese and optional items.
- Pour this mixture into a greased 9x13 inch baking dish.
- Bake for 45-50 min at 350 degrees.
Mmmm, this was really quite good. I ended up leaving all the ingredients in the dish overnight, and I loved the way the bread soaked up all the egg and whatnot. I skipped the celery, but doubled the amount of green chilies. I also used whole wheat bread and sausage links, but I wish I had used crumbled sausage as I think it would have tasted even better. Thanks for sharing.
I love recipes that you can do ahead - and that's just what I did with this one! I threw everything together mid-morning and then baked it up after returning home from a long day of shopping. I reduced to 4 servings and used an 8x8 baking dish and also used sausage links like another reviewer noted. I added green onions and a couple of dashes of cayenne. I would make this again - the boys loved it!
This was very good. My DH really enjoyed it, and said that it was just as good as the other casserole that I make. I used eggs and regular sausage, because that is what I had. I am thinking that it was a mistake, so I only used 1/2 cup of celery, not a whole cup. I didn't have green chilis so I left them out. I prepared this, and then made it right away. I think it could use some more seasonings, though I am not sure what. Also, it may be because I cooked it right away instead of letting it sit overnight, but the celery was still crispy, so maybe a light saute, or letting the celery and onions sweat out a bit in a skillet would be helpful. I will make this again though. Thanks Hill Family.