Breakfast Casserole

I get so excited for the weekends, not just because the girls do not have school and my husband does not have to work, but because I can make a special breakfast. I need to break up the cereal and milk routine from the school week and this breakfast definitely does that.

I really like that this breakfast has some vegetables in it. Trying to get the recommended daily amount can be hard, so every little bit helps.

Breakfast Casserole

Ingredients

• 16 ounce package sausage roll
• 10 eggs, lightly beaten
• 3 cups milk
• 2 teaspoons dry mustard
• 6 cups cubed french bread
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon black pepper
• 1/2 cup sliced mushrooms
• 1 medium tomato, chopped
• 1/2 cup sliced green onions

Cooking Directions

1. Preheat oven to 325º F. Spray a 9x13 baking dish with cooking spray and set aside.
2. In a large skillet, cook sausage until completely cooked.
3. In a large mixing bowl combine the eggs, milk and mustard.
4. Place half of the cubed bread into the prepared baking dish.
5. Sprinkle with half of the black pepper, half of the cheese, half of the sausage, half of the mushrooms, half of the tomatoes and half of the green onions.
6. Repeat the layers with the remaining ingredients.
7. Pour egg mixture evenly over the top of the entire casserole.
8. Bake uncovered for 55-60 minutes, or until the eggs are set.

Enjoy!!!

Notes:
This casserole can be assembled ahead of time and refrigerated for up to 12 hours before baking.

Serves: 8
Calories: 484
Total Fat: 27.8g
   Saturated: 8g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 268.8mg
Sodium: 843.4mg
Potassium: 344.9mg
Total Carbs: 27.6g
   Dietary Fiber: 2.5g
   Sugars: 7.5g
Protein: 32.7g
Vitamin A: 18.8%
Vitamin C: 16.6%
Calcium: 16.4%
Iron: 20.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Real Mom Kitchen.