Beth’s Best breakfast casserole

Beth’s Best breakfast casserole

This is good to fix on a Friday night and leave covered in the fridge over night for a hearty Saturday morning breakfast. You can bake it and have it ready to serve by the time everyone is dressed! Our family normally volunteers or goes on other adventures on Saturdays so I like for the kids to have something more than cold cereal to start off an exciting day. I let the kids cut the bread and sprinkle in the cheese.  I feel better using the turkey and the skim milk for my family since I know I’m reducing the fat in this recipe while still giving them something warm to start off the day.

Ingredients:

6 slices Texas Toast white bread, crusts removed

12 to 16 ounces Jennie-O turkey sausage, cooked and drained

8 oz. Country Crossings Shredded Sharp Cheddar Cheese

6 Holly Hills eggs, beaten

2 cups skim Save-A-lot milk

1 teaspoon dry mustard

Westcott Cooking Spray

Equipment-

Shallow baking dish 9 by 13, mixing bowls, spoon, measuring cups/spoons, and knife

Preparation:

Preheat oven to 350 degrees. Grease the bottom of a 9"x13" pan. Cut up 6 slices of bread into 4ths and place in the bottom of the pan. Allow to over lap. Sprinkle cooked crumbled sausage over bread pieces. Sprinkle cheddar cheese over the sausage. Mix eggs, milk and mustard together; pour over casserole. Bake at 350° for 35 to 40 minutes. Serves 4.