Hawaiian Sausage Breakfast Casserole
Minutes Prep time: 15
Minutes Total time: 45
Servings: 8
Difficulty: Intermediate
Minutes Prep time: 15
Minutes Total time: 45
Servings: 8
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
5 slices Hawaiian sweet sliced bread (from 16-oz pkg)
1-1/2 cups shredded Colby & Monterey Jack cheese, divided
6 eggs
1-1/2 cups reduced fat (2%) milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound Odom's Tennessee Pride® Mild Country Sausage, thawed if frozen
1 cup chopped red bell pepper
1 can (8 oz each) pineapple tidbits in juice, drained
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 230 mg | 23% |
Carbohydrate | 20 g | 7% |
Cholesterol | 213 mg | 71% |
Total Fat | 26 g | 40% |
Iron | 2 mg | 13% |
Calories | 409 kcal | 20% |
Sodium | 690 mg | 28% |
Protein | 20 g | 40% |
Saturated Fat | 11 g | 56% |
Sugars | 10 g | 1% |
Vitamin C | 32 mg | 54% |
Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Place bread in single layer in dish, cutting slices to fit. Sprinkle with 3/4 cup cheese.
Whisk together eggs, milk, salt and black pepper in medium bowl until blended.
Heat large skillet over medium-high heat. Add sausage; cook 5 minutes, stirring occasionally. Add bell pepper; cook 2 minutes more or until bell pepper is tender and sausage is crumbled and no longer pink. Drain. Spoon meat mixture over cheese in dish; top evenly with pineapple. Pour egg mixture over sausage layer. Sprinkle with remaining 3/4 cup cheese.
Bake 25 to 30 minutes or until knife inserted in center comes out clean.
Make Ahead: Prepare casserole through step 3. Cover; refrigerate at least 8 hours or overnight. Preheat oven to 350°F. Bake 35 minutes or until knife inserted in center comes out clean.
Hawaiian Sausage Breakfast Casserole