Zutaten für Everything But The Kitchen Sink Breakfast Casserole
- 1 lb breakfast sausage
- Red Potatoes
- White Bread
- 1 cup Cheese Whiz
- 6 large eggs
- 1 cup milk
- 1 teaspoon ground mustard
- Salt to taste
- Pepper to taste
- Maple syrup (optional, for serving)
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Zubereitung von Everything But The Kitchen Sink Breakfast Casserole
- Preheat oven to 350°F (175°C).
- Cook 1 lb breakfast sausage in a large skillet over medium-high heat until browned. Remove sausage from skillet with a spatula and set aside. Do not drain the fat.
- Grease an 8x10-inch baking dish. Evenly distribute 4 cups cubed bread across the bottom of the dish.
- Evenly layer the cooked sausage over the bread in the baking dish.
- Add 2 lbs of sliced potatoes to the remaining fat in the skillet and cook, turning occasionally, until lightly browned (about 10-12 minutes).
- Evenly layer the browned potatoes over the sausage in the baking dish.
- Evenly spread 1 cup Cheese Whiz over the potatoes.
- In a large bowl, whisk together 6 large eggs, 1 cup milk, 1 teaspoon ground mustard, salt, and pepper to taste.
- Pour the egg mixture evenly over the casserole.
- Bake at 350°F (175°C) for 50-60 minutes, or until the center is set and puffy and golden brown.
- Let cool slightly before cutting and serving. Drizzle with maple syrup if desired.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
16g
Fat
57g
Carbs
9g
