Dinner: Overnight Sausage and Egg Casserole

An ideal recipe for brunch; make it the night before and bake it in the morning.

Ingredients

1 (12-oz.) pkg. bulk light turkey and pork sausage
3 (8-oz.) cartons (3 cups) refrigerated or frozen fat-free egg product, thawed
1/2 cup nonfat sour cream
1 1/2 teaspoons dry mustard
1 teaspoon instant minced onion
3 cups cubed French bread (4 to 5 slices)
4 oz. (1 cup) shredded reduced-fat sharp Cheddar cheese
Paprika

Instructions

Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium nonstick skillet over medium heat, cook sausage until no longer pink. Drain well; set aside.
In large bowl, combine egg product, sour cream, dry mustard and onion; blend well. Stir in bread cubes, cheese and sausage. Pour into sprayed dish; sprinkle with paprika. Cover with plastic wrap. Refrigerate at least 4 hours or overnight.
Heat oven to 350 °F. Uncover dish; bake 45 to 55 minutes or until center is slightly puffed and knife inserted in center comes out clean.

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