8 oz bread of choice, cut into 1 inch cubes ( I used sourdough and wheat sandwich bread.)
12 oz breakfast sausage
2 cups fat free milk
1 1/2 cup reduced fat cheddar cheese
5 large eggs
1 cup mushrooms ( I used 1 can of mushrooms.)
1/2 tsp paprika
salt and pepper
2 tbsp grated parmesan cheese
Preheat oven to 350°.
Heat a medium skillet over medium-high heat. Add sausage to pan; cook until browned, stirring to crumble. Combine milk, cheese, eggs, parmesan cheese, paprika, salt and pepper in a large bowl, stirring with a whisk. Add bread, sausage, and mushrooms, tossing well to coat bread. Spoon mixture into a 13x9-inch baking dish. Bake for about 50 minutes or unitl set and lightly browned. (You may also cover and refrigerate overnight and then bake in the morning.)
12 oz breakfast sausage
2 cups fat free milk
1 1/2 cup reduced fat cheddar cheese
5 large eggs
1 cup mushrooms ( I used 1 can of mushrooms.)
1/2 tsp paprika
salt and pepper
2 tbsp grated parmesan cheese
Preheat oven to 350°.
Heat a medium skillet over medium-high heat. Add sausage to pan; cook until browned, stirring to crumble. Combine milk, cheese, eggs, parmesan cheese, paprika, salt and pepper in a large bowl, stirring with a whisk. Add bread, sausage, and mushrooms, tossing well to coat bread. Spoon mixture into a 13x9-inch baking dish. Bake for about 50 minutes or unitl set and lightly browned. (You may also cover and refrigerate overnight and then bake in the morning.)
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