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| INGREDIENTS |
| 1/2 pounds |
turkey breakfast sausage |
| 6 |
extra large eggs |
| 2 cups |
1% milk |
| 1 tsp. |
salt |
| 1 tsp. |
dry mustard |
| 6 slices |
whole wheat bread, cubed |
| 8 ounces |
2% shredded cheddar cheese |
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| RECIPE |
- Cook sausage in skillet, crumble, let drain, set aside.
- Whisk together in large bowl eggs, salt, and dry mustard.
- Stir in bread cubes, cheese, and sausage.
- Pour into 11X7 casserole dish sprayed with cooking spray.
- Cover with plastic wrap and put in refrigerator for 8 hours or overnight.
- Remove from refrigerator 30 minutes before baking.
- Preheat oven to 350 degrees F, remove cover and bake for 40 minutes or until knife inserted in middle comes out clean.
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| SERVING SUGGESTION |
SERVING SIZE:
1/8 of casserole
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
260 |
|
| Total Fat |
12 g |
|
| Sodium |
810 mg |
|
| Total Carbohydrates |
14 g |
|
| Fiber |
1 g |
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| Protein |
22 g |
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