Breakfast Casserole for the table

This Classic Breakfast Casserole makes the reliable savory breakfast loaded with crumbled sausage, eggs, cheese and whole wheat bread that is sure to be a crowdpleaser!

WOW A cook feel like it is been forever since A cook posted an actual recipe, things have just been so hectic! But alas, A cook cannot keep myself away from the kitchen for too long. So A cook thought, why not start Monday morning off with one of the favorite breakfast casserole recipes that A cook made yesterday for brunch.

A cook absolutely LOVE this casserole because not only will it feed a small army {or you know a few of your friends Sunday morning} but you prepare it the night before so the only thing you have to do is pop it in the oven!

What goes in

• 12 ounces. reduced-fat bulk pork sausage
• 1 medium onion
• 2 eggs
• 4 egg whites
• 2 cups fat-free milk
• 1 1/2 teaspoon. stone ground mustard
• 1 teaspoon. salt
• 1/4 teaspoon. pepper
• 8 slices firm whole wheat bread, cubed
• 2 cups 8 ounces shredded reduced-fat cheddar cheese

How it comes together

1. The night before, cook sausage and onion over a lively burner in a nonstick skillet until sausage is no longer pink. Drain and cool.
2. Use a wide bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13 x 9 inch baking dish coated with cooking spray. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for about 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Enjoy!