Try this Egg and Sausage Casserole recipe, or contribute your own.
Suggest a better descriptionTrim crusts from bread. Place in a 13x9 inch Pyrex dish. Cook sausage until red is gone. Drain on paper towel. Put sausage on top of bread. Place cheese on top of sausage. Mix eggs, 1/2 cup milk and dry mustard and pour over cheese. Cover and refrigerate for 24 hours. Mix soup with 1 1/2 cups milk and pour over casserole. Bake at 300 for 1 1/2 hours. May be frozen. Taken from Texas Celebrity Cookbook given to me by Yellow.Rose in the December cookbook swap. Food & Wine RT [*] Category 2, Topic 17 Message 104 Tue Jan 05, 1993 SPARKIE at 10:31 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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Serving Size: 1 Serving (354g) | ||
Recipe Makes: 8 | ||
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Calories: 676 | ||
Calories from Fat: 420 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.7g | 62 % | |
Saturated Fat 18.7g | 94 % | |
Monounsaturated Fat 17.7g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 870.3mg | 268 % | |
Sodium 980.5mg | 34 % | |
Potassium 499.8mg | 13 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 17.8g | ||
Protein 44.4g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 676
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