Sausage and Egg Breakfast Casserole Recipe

• Prep Time
  0:10:00
• Cook Time
  0:45:00
• Total Time
  0:55:00

Saute sausage; drain. Grease 9"x13" pan. Put bread on bottom of pan then cover with the meat. Mix eggs, milk, salt and pepper and pour over the bread and meat. Cover and refrigerate overnight. Bake at 375 degrees for 45 minutes.

• 430.07g Water (WATER)
• 1.50g Ash (ASH)
• 1.449g 14:0 (F14D0)
• 4.046g 16:0 (F16D0)
• 1.781g 18:0 (F18D0)
• 23.42g Carbohydrate, by difference (CHOCDF)
• 3.963g Fatty acids, total monounsaturated (FAMS)
• 3.963g 18:1 undifferentiated (F18D1)
• 24.64g Sugars, total (SUGAR)
• 49g Cholesterol (CHOLE)
• 1.459g Leucine (LEU_G)
• 1.288g Lysine (LYS_G)
• 1.005g Valine (VAL_G)
• 1.318g Aspartic acid (ASP_G)
• 3.455g Glutamic acid (GLU_G)
• 1.518g Proline (PRO_G)
• 24.64g Lactose (LACS)
• 3g Energy (ENERC_KCAL)
• 12g Energy (ENERC_KJ)
• 5g Calcium, Ca (CA)
• 2g Magnesium, Mg (MG)
• 2g Phosphorus, P (P)
• 15g Potassium, K (K)
• 581g Sodium, Na (nan)
• 1.81g Zinc, Zn (ZN)
• 15.37g Protein (PROCNT)
• 18.1g Selenium, Se (SE)
• 1.820g Pantothenic acid (PANTAC)
• 24g Folate, total (FOL)
• 24g Folate, food (FOLFD)
• 24g Folate, DFE (FOLDFE)
• 69.8g Choline, total (CHOLN)
• 2.9g Betaine (BETN)
• 2.20g Vitamin B-12 (VITB12)
• 224g Vitamin A, RAE (VITA_RAE)
• 220g Retinol (RETOL)
• 4g Carotene, beta (CARTB)
• 6g Vitamin A, IU (VITA_IU)
• 15.86g Total lipid (fat) (FAT)
• 6.3g Vitamin D (D2 + D3) (VITD)
• 6.3g Vitamin D3 (cholecalciferol) (CHOCAL)
• 249g Vitamin D (VITD)
• 1.9g Vitamin K (phylloquinone) (VITK1)
• 4.9g Menaquinone-4 (MK4)
• 9.101g Fatty acids, total saturated (FASAT)
• 1g Phytosterols (PHYSTR)
• 5g Lutein + zeaxanthin (LUT+ZEA)