egg substitute, milk, pepper and Dijon mustard; pour over the casserole, cover
efrigerate overnight.
Preheat oven to 350\u00b0F.
Bake covered casserole
Put bread on bottom of a rectangular casserole dish.
Beat eggs and add next 4 ingredients to egg mixture.
Pour over bread slices.
Top with Cheddar cheese.
Put in refrigerator overnight. Bake, uncovered, at 350\u00b0 for 45 minutes.
Brown sausage and drain.
Place over bread broken up in casserole dish.
Sprinkle Cheddar cheese over sausage.
Beat eggs and add milk, mustard, seasoned salt and pepper.
Pour egg mixture over rest of casserole and let stand in refrigerator overnight. Bake at 350\u00b0 for 45 minutes.
Serves 6.
Grease casserole and alternate layers of bread, cheese, mushrooms and ham.
Beat eggs and add milk.
Pour over bread mixture.
Top with cheese.
Cover and refrigerate overnight. Bake, uncovered, 1 hour at 325\u00b0.
heese and sausage into the egg mixture.
Roll out crescent
In skillet, fry sausage, then drain, running hot water over sausage; let cool.
Butter bread (one side only) using Butter Buds.
Grate Cheddar cheese.
Alternate layers of bread pieces and cheese.
Beat egg whites or Egg Beaters with salt and milk.
Pour over mixture and let cool in refrigerator overnight.
Bake in 350\u00b0 oven for 40 minutes.
Mix cheese, bread and flour.
Add cooked and drained sausage. Put in 9 x 13-inch casserole dish.
Beat eggs; add milk and condiments.
Pour mixture over ingredients in casserole.
Let stand overnight in refrigerator.
Bake at 325\u00b0 for one hour or until set in middle.
Let cool 10 minutes before serving.
Serves 10 to 12.
Beat eggs, add milk, mustard, salt and pepper.
Put bread cubes in 13 x 9-inch pan.
Sprinkle meat on top, then pour egg mixture over top.
Sprinkle cheese on top.
Put in refrigerator overnight. In the morning, bake at 350\u00b0 for 1 hour.
Butter (or spray) a 9 x 13-inch cake pan.
Line bottom of pan with bread.
Brown sausage. Drain to remove as much fat as possible.
Beat eggs, milk, mustard, salt and pepper together. Spread sausage evenly over bread slices. Top with mushroom pieces. Layer cheeses over mushrooms.
Pour egg mixture over everything. Cover and refrigerate overnight.
Bake at 350\u00b0 (325\u00b0 for glass pan) for 45 minutes or until knife inserted into center comes out clean.
Tear bread into chunks and put into greased casserole.
Melt butter.
Pour over bread. Sprinkle with cheese.
Beat the rest of the ingredients together.
Pour over bread.
Refrigerate overnight.
Bake, covered, in a 325\u00b0 oven for 1 hour.
Uncover and brown.
Spray a 9x13-inch baking dish with non-stick cooking spray. Tear 6 slices of bread and place into the baking dish.
Add 1 pound of cooked sausage.
Add 1 chopped onion and 1 chopped Granny Smith Apple.
Toss together in the baking dish.
In a bowl, whisk together eggs, milk and salt and pepper. Pour over the bread, sausage and apple mixture in the baking dish.
For best results, refrigerate overnight. Bake at 350\u00b0F for 45-55 minutes.
Serve Sausage Apple Egg Casserole with fresh fruit.
Place bread cubes in a greased 13 x 9 x 2-inch baking dish. Sprinkle with cheese; set aside.
In skillet, brown sausage. Drain fat.
Crumble sausage over cheese and bread.
Beat eggs, milk, mustard, soup and broth; pour over sausage.
Cover and refrigerate overnight.
Bake at 350\u00b0 for 50 to 60 minutes.
Cut crust off bread and cut into cubes; set aside.
Combine milk, eggs, salt, mustard and pepper.
Lightly combine together milk mixture, bread crumbs and ham or sausage.
Pour mixture into 8 x 8 x 2-inch glass dish, greased lightly.
Cover and refrigerate at least 4 hours or overnight.
Bake in preheated 325\u00b0 oven about 1 hour or until knife inserted comes out clean.
Cool 10 minutes before serving.
Put all ingredients into blender jar and blend until smooth. Store in covered jar in refrigerator.
Can be frozen.
Freeze in 1/4 cup amounts.
Use in place of egg in recipes or scramble.
One quarter cup is equal to 1 egg.
One quarter cup equals 80 calories.
Mix and store in refrigerator.
This is a no cholesterol egg substitute.
One-fourth cup equals 1 egg in recipes.
Grease a 9 x 13-inch baking dish.
Place croutons on bottom. Add 1 1/2 cups cheese.
Brown sausages and cut into small pieces. Drain.
Place over cheese layer.
Beat eggs; combine with milk and seasonings.
Refrigerate overnight.
In morning, dilute soup with 1/2 cup milk.
Pour over first mixture.
Sprinkle 1/2 cup cheese on top and bake at 300\u00b0 for 1 1/2 hours or less.
Place bread into a greased 9 x 13-inch dish and sprinkle with cheese; set aside.
In skillet brown sausage and drain fat. Crumble sausage over the cheese and bread.
Beat eggs, milk, mustard, soup and water together and pour over sausage mixture. Cover and refrigerate overnight.
Bake at 350\u00b0 for 50 to 60 minutes.
Makes 6 to 8 servings.
Combine all ingredients and put in a 9 x 13-inch pan.
Let set overnight.
Bake at 350\u00b0 for 45 minutes.
1. Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350\u00b0 for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.