Kids a Cookin' - Overnight Egg Casserole
There's nothing like a hearty, delicious breakfast to get the family out of bed and warmed up on a cold winter morning. Because most of the work on this casserole is done the day before, all that's left to do in the morning is to pop it into the oven to bake - and enjoy!
The recipe, provided by the Family Nutrition Program at Kansas State University Research and Extension, makes 6 servings.
6 ounces ground sausage
5 slices bread, crust removed
4 eggs, beaten
1 cup low fat milk
1/2 cup shredded cheddar cheese
To prepare the day before serving:
1. In a skillet, cook sausage until browned. Drain well on paper towel.
2. Cube or tear bread into small pieces. In a large mixing bowl, combine bread cubes, sausage, eggs, milk and cheese.
3. Lightly coat 8x8-inch pan with cooking spray. Pour in egg and sausage mixture, cover with foil, and refrigerate overnight.
Open cartons at the store to make sure the eggs are not cracked or dirty.
Refrigerate eggs as soon as they're brought home from the grocery store, and use within about three weeks.
About this article: Provided by Kathy Walsten, Family Nutrition Program, K-State Research and Extension.
To bake the next day:
1. Preheat oven to 325 degrees. Bake, covered, for 45 minutes. Uncover and bake another 15 minutes or until brown. To serve, cut into squares. Refrigerate leftovers.
Per serving:15g carbohydrates; 0g fiber; 16g protein; 13g fat (5g saturated fat); 150mg cholesterol; 450mg sodium; 250 calories.
This is a great dish for kids to fix for that special person on Valentine's Day, Mother's Day or any special occasion.
Everyone can help. Little ones can tear the bread into pieces. With adult supervision, older kids can cook the sausage and drain it. Those in-between can break the eggs and combine the ingredients.