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Breakfast Sausage Bake
This is simple, classic, tasty, hearty, fillin,g breakfast fare at its best. The kind of stuff you want to eat b4 a day full of outdoor chores or canoeing miles of river. Watch the center, it needed the longer cooking time in my oven til it was cooked through. on 02/13/2012
My husband and I wanted something warm and filling to eat the weekend of the big blizzard. This is so delicious. I used leftover challah bread that was in the freezer. We just happened to buy some Seriously Sharp cheddar so we tried this recipe. So glad we did.by Yvonne on 02/27/2013
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Nutrition Analysis
| Calories | 320 |
| Total Fat | 21g |
| Saturated Fat | 7g |
| Sodium | 690mg |
| Carbohydrates | 9g |
| Dietary Fiber | 1g |
| Protein | 23g |
| Calcium | 215mg |
Nonstick cooking spray
4 slices whole-grain or white bread
1 pound bulk sausage, browned and drained
6 large eggs
2 cups milk
1 tablespoon yellow mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
1. Preheat oven to 350°F. Coat 8-by-10-inch or similar-sized baking dish with nonstick cooking spray.
2. Tear bread into small pieces and scatter over bottom of dish. Top with sausage.
3. In medium bowl, whisk eggs until combined; whisk in milk, mustard, salt and pepper. Pour over bread and sausage. Sprinkle cheese over top.
4. Bake uncovered for 35 to 45 minutes or until set all the way to center (knife inserted in center comes out clean).
Recipe courtesy of The Wheeler Family, Wilmington, VT, one of the 1,200 farm families who own Cabot Creamery Cooperative.
