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Prepare this sausage-and-egg dish on Christmas Eve while the kids are setting out milk and cookies for Santa. Refrigerate
it overnight, then pop it into the oven on Christmas morning for a quick and easy holiday breakfast.
RECIPE INGREDIENTS:
12 ounces low-fat, bulk breakfast, sausage
3 slices white bread, torn into bite-size pieces
1/2 cup shredded Monterey Jack cheese
6 eggs
1 cup low-fat milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Cheddar cheese
1. Brown the sausage in a skillet over medium heat, stirring to crumble. Remove it from the heat, drain off any fat, and let
it cool.
2. Place the bread in the bottom of a 2-quart baking dish lightly coated with cooking spray. Layer the sausage over the bread,
then top it with the Monterey Jack cheese.
3. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture over the contents of the dish, then
top with the Cheddar cheese. Cover the dish with plastic wrap and refrigerate overnight.
4. In the morning, heat the oven to 325º. Remove the plastic wrap from the dish and bake the casserole for 40 to 45 minutes
or until cooked through. Makes about 6 servings.
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