Recipes Overnight Breakfast Casserole (Breakfast)

Number of Servings

    8 slices Iron Kids no crust bread or bread of your choice, crust removed
    1 cup Egg Beaters
    1 cup Fat-Free Half and Half
    1 10-ounce low-fat frozen creamed spinach, thawed
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    4 pieces Healthy Choice Breakfast Sausage Patties, crumbled
    1/2 cup shredded 2% Cheddar Cheese, divided


Coat an 8x8x2-inch pan with butter-flavored cooking spray. Combine Egg Beaters, Half and Half, thawed creamed spinach, and salt and pepper in a small bowl. Pour 1/4 cup of mixture in pan. Place four slices of bread over mixture. Sprinkle top of bread with crumbled sausage and 1/4-cup cheese, top with remaining slices of bread. Pour remaining egg mixture over bread and top with remaining cheese. Cover and refrigerate overnight. The next morning, bake casserole in 350-degree oven for 20-25 minutes or until the center is set. Remove and let sit for 5 minutes before slicing. Extra slices may be heated and served as needed for up to 3 days.

Nutrition Information

339 Calories; 14g Fat (37.5% calories from fat); 21g Protein; 32g Carbohydrate; 7g Dietary Fiber; 21mg Cholesterol; 957mg Sodium.