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Sausage and egg casserole Recipe


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     Sausage and egg casserole

Category   Breakfast - Brunch
Sub Category   Low-carb

6 lean breakfast sausage links
6 eggs plus 2 egg whites, beaten well
1/4 cup half and half
1/4 cup lowfat milk
4 teaspoon black pepper
4 teaspoon sea salt
8 ounces low-fat Cheddar cheese, shredded
1 tablespoon whole wheat flour
4 ounces Monterey Jack cheese, shredded

Cook sausage links according to the package directions. Drain fat and set aside. Beat eggs and egg whites, half/half, milk, salt and pepper until well-blended in a medium bowl.
Toss together the cheddar cheese and flour in a medium bowl. Place in the bottom of an ungreased 1 1/2 quart, shallow baking dish. Evenly sprinkle with Monterey Jack. Pour the egg mixture over the cheese.
Arrange sausage links like spokes on top. Cover and refrigerate for 4 to 24 hours. Uncover and let stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Bake for 50 minutes or until puffed and egg custard is set when dish is shaken.

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