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Light N' Healthy Egg Casserole

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Makes: 12 servings adjust
This egg casserole comes in clutch for brunches, breakfast meetings, breakfast-on-the-go, or breakfast prep that can last you the entire week! Be creative and use what you like whether it be veggies, sausage, bacon, or a mixture of all three.



  • 1 pound Sausage, Bacon, Ham or Veggies, cooked and chopped.

Step 1

Cook your meat or veggies and chop. Set aside.


  • 6 whole Eggs
  • 2 cups Skim Milk
  • 1 teaspoon Salt
  • 1 teaspoon Dry Mustard (spice)

Step 2

Beat eggs and milk. Add in salt and dry mustard and beat some more.


  • 2 slices Bread, use the kind you prefer.

Step 3

Cube the bread and layer on bottom of 9x13 casserole dish.


  • 1 12 cups Shredded Sharp Cheddar Cheese

Step 4

Sprinkle cheese and your sausage, bacon, ham or veggies over the layer of bread.

Step 5

Pour your egg mix on top of everything. Refrigerate overnight. Bake at 350 for 45 minutes uncovered. Cool and serve. To save for a later date cut into squares and freeze in individual freezer bags. I would suggest not freezing for more than 2 months time.
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