Overnight Holiday Breakfast Casserole with Sausage and Pico de Gallo

Preparation Time15 mins Cooking Time45 mins Makes 10

Overnight Holiday Breakfast Casserole with Sausage and Pico de Gallo

Nutritional Information

Calories

393.44kcal (10 serving)

Total Fat

27.34g (10 serving)

Saturated Fat

10.89g (10 serving)

Trans Fat

0.02g (10 serving)

Cholesterol

176.58mg (10 serving)

Sodium

825.56mg (10 serving)

Total Carbs

14.94g (10 serving)

Dietary Fiber

0.87g (10 serving)

Sugars

5.93g (10 serving)

Protein

21.56g (10 serving)

Ingredients List
  1. 1 tbsp olive oil
  2. 1 pound breakfast sausage sliced
  3. 2 tbsp Maille® Dijon Original Mustard
  4. 6 slices white bread crusts cut off
  5. 2 cups mexican style shredded cheese divided
  6. 5 eggs
  7. 3 cups milk
  8. 1 tomato finely diced
  9. 3 green onions chopped
  10. 2 serrano peppers seeds removed and chopped
  11. 1 teaspoon soy sauce
  12. 1/4 teaspoon black pepper
  13. 1/8 teaspoon ground nutmeg
  14. 1/4 teaspoon salt

Directions

Print

1. Spray a 12x12 (or 9x13) oven safe dish with non-stick cooking spray. Set aside.

2. Heat oil in a large skillet over medium heat. Add sausage and cook until browned and cooked through. Remove from heat and stir in Maille Dijon Original mustard. Set aside.

3. Arrange bread slices in the bottom of the baking dish. Top with sausage/mustard mixture and spread evenly as a layer. Top with one cup cheese.

4. In a large separate mixing bowl, combine eggs, milk, tomato, onions, peppers, soy sauce, black pepper, nutmeg and salt and beat lightly. Pour over the sausage layer, top evenly with remaining cup of cheese, cover with aluminum foil and refrigerate overnight.

5. Preheat the oven to 350° F.

6. Bake the casserole uncovered for 40-45 minutes or until eggs are set and cheese is bubbly. Slice and serve.

Similar Recipes