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Monday, August 31, 2009

Overnight Egg Casserole

I had some leftover egg whites from the coconut banana cream pie and some spicy sausage remaining from one of our grilled pizza nights, so I decided to make an overnight egg casserole. I just kind of played around with what we had on hand and I have to say, I was worried it wasn't going to turn out. It seemed really dry when soaking in the fridge overnight. However, it actually turned out much better than anticipated and was super easy to make.  Next time I do this I think I'll add a bunch more veggies. We have some leftover zucchini and squash that would've been good in there. Oh, and sorry I don't have exact measurements for some of this, but you can't really go wrong here...just make according to your tastes!

Thinly sliced bakery wheat bread, enough to cover a 9 x 13 pan (I have no idea how many slices I used, I just filled the pan)
1/2-3/4 lb spicy sausage, ground & browned (was just using whatever was leftover, this amount can be played with)
Mexican cheese blend, to taste (I probably did 1 cup total)
Spinach, enough to cover the 9 x 13 pan
4 egg whites + 3 eggs (again, just had this one on hand)
1 1/2 cups skim milk
1/2 cup half and half (could just do 2 cups of milk, but I was trying to save our milk!)
Pinch of salt
1/2 tablespoon ground mustard

Slice bread and cover the bottom of a greased 9 x 13 pan. Top the bread slices with browned sausage, spinach, and cheese. In a separate bowl, add eggs, milk/half & half, ground mustard, and salt. Mix until well combined. Pour milk mixture over the bread. Cover and refrigerate overnight. Bake the next day at 350 degrees for 45 minutes. Slice & enjoy!

**For a family of two this makes quite a bit, but leftovers reheat really well!