Egg casserole
Remove crusts from bread, if desired. Butter bread; cube and place in greased 13X9x2 pan. Sprinkle cheese, sausage, red pepper, and onion over bread. Beat eggs. Add soup, milk, wine, and mustard to eggs. Pour over bread mixture. Cover and refrigerate overnight. Bake at 300 for 1 hour or until a knife comes otu clean. Let stand 5 minutes before cutting.
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 203 | ||
Calories from Fat: 154 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 187.7mg | 58 % | |
Sodium 275.1mg | 9 % | |
Potassium 86.7mg | 2 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.8g | ||
Protein 11.4g | 16 % | |
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: 203
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