Assemble and refrigerate the casserole the night before, and just pop it in the oven the next morning.

Ann Taylor Pittman
Recipe by Oxmoor House August 2010

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Recipe Summary

Yield:
8 servings (serving size: 1/8 of casserole)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Drain.

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  • Combine sausage, bread, and 1/2 cup cheese in a large bowl. Combine milk, egg whites, and mustard in a separate bowl, stirring with a whisk. Pour milk mixture over bread mixture, tossing until bread is moistened. Arrange bread in a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight. Uncover and sprinkle with remaining 1/4 cup cheese.

  • Preheat oven to 350°.

  • Bake, uncovered, at 350° for 1 hour and 5 minutes or until set and lightly browned. Let stand 15 minutes before serving.

  • Young Chefs can:

  • Tear bread into cubes

  • Measure bread cubes in measuring cups

  • Older Chefs can:

  • Measure cheese

  • Combine sausage, bread, and cheese

Nutrition Facts

286 calories; calories from fat 0%; fat 10.2g; saturated fat 4.8g; mono fat 1.8g; poly fat 1g; protein 22.1g; carbohydrates 26.6g; fiber 1.3g; cholesterol 58mg; iron 2.7mg; sodium 792mg; calcium 224mg.
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