Tina's Overnight Sausage & Egg Casserole

HeatherFeather's Note:

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.

• Total Time: 24 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 24 hrs

Ingredients:

Servings: 4

• 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.

Reviews

[Tazibarn]

My hubby and I thoroughly enjoyed this recipe. I did cook & added some bacon but I changed nothing else. Sure! it was rich but you only live once. It is nothing to grill some tomatoe as an accompaniment so it is not too filling. We wave friends coming for the weekend so will be cooking it for them. I think this time, I will finely chop some sage and add it. Thank you for this quick, easy & yummy recipe.

[iknitok]

This is like a savoury bread and butter pudding! I've been making bread and butter pudding varieties all my life, but always sweet of course.
Can't wait to try this, maybe for tonight's dinner.