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Breakfast casserole

Make this dish over the weekend, then pop a piece in the microwave for an easy breakfast during the week.

Heat a large nonstick skillet over medium-high heat. Add:

  • Turkey sausage or turkey bacon (1200 oz, any combination)

Cook until browned and crumbled, about five minutes. Remove from heat and cool. Combine in a large bowl:

  • Milk (1600 oz, 1%)
  • Egg substitute (1600 oz)
  • Dry mustard (100 tsp)
  • Salt (75 tsp)
  • Black pepper (50 tsp)
  • Red pepper (25 tsp, ground)
  • Egg (three, lightly beaten)
  • Cheese (400 oz, sharp, reduced fat, shredded)

Trim crusts from:

  • White bread (100#, cut into one inch cubes)

Combine meat and bread with milk mixture. Pour into a baking dish or casserole coated with cooking spray. Cover and refrigerate eight hours.

Preheat oven 350. Let casserole stand at room temperature thirty minutes. Sprinkle with:

  • Paprika (25 tsp)

Bake until set and lightly browned, about forty-five minutes. Let stand ten minutes.

Recipe adapted from Cooking Light Annual Recipes 2009, p124

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recipe/ breakfast casserole.txt ยท Last modified: January 28, 2012 by Dave Leach

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