A breakfast egg dish that sets overnight. This recipe is from "Stop and Smell the Rosemary", a cookbook by the Junior League of Houston.
Spray a 9 inch square baking dish with nonstick cooking spray. Sprinkle bread cubes in casserole. Sprinkle sausage evenly over bread cubes. Pour 1 T reserved sun-dried tomato oil into skillet. Add onions and saute until tender. Add tomatoes and rosemary, stirring until blended. Place onion mixture over sausage. Cover with cheese. Whisk eggs, milk, salt, pepper, dry mustard, and nutmeg in a medium bowl until well-blended. Pour eggs mixture over casserole. Cover. Refrigerate overnight. Bring to room temperature before baking. Preheat oven to 350 degrees. Bake 30 to 45 minutes, or until set.
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Serving Size: 1 Serving (905g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1419 | ||
Calories from Fat: 774 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86g | 115 % | |
Saturated Fat 46g | 230 % | |
Monounsaturated Fat 29.6g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 467.8mg | 144 % | |
Sodium 1620.4mg | 56 % | |
Potassium 2510.4mg | 66 % | |
Total Carbohydrate 87.2g | 26 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 86g | ||
Protein 75.3g | 108 % | |
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: 1419
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