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Nutrition Facts
Serving Size 1 (265g) Recipe makes 8 servings
Calories 553
Calories from Fat 307		(55%)
Amount Per Serving		%DV
	Total Fat 34.2g	52%
	Saturated Fat 16.9g	84%
	Monounsaturated Fat 11.9g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 269mg		89%
Sodium 658mg		27%
Potassium 472mg		13%
Total Carbohydrate 24.1g		8%
	Dietary Fiber 0.9g	3%
	Sugars 2.1g
Protein 35.7g		71%
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Renewal Egg Casserole

Recipe #387876 | 1¼ hours | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Gabby LSW
Aug 31, 2009

We have 2 egg casseroles that we use in our house. One is a stuffed french toast casserole (known as "Cursillo Casserole" as it came from a Cursillo weekend) and this one that is a staple on the Christ Renews His Parish weekends at our Parish. Put it together the night before and bake in the morning. I personally use dried bread but others have used fresh. Type of bread is up to you, I use whole wheat.

SERVES 8 -10 (change servings and units)

Ingredients

12 slices bread, cubed, crusts removed
1 lb bulk pork sausage, cooked and crumbled
12 ounces cheddar cheese, shredded
6 eggs
3 cups milk

Directions

1
Grease a 9 x 13 pan (I use cooking spray).
2
Mix bread, cooked sausage and cheese together.
3
Pat into bottom of pan.
4
Beat eggs and milk together and pour over the bread mixture.
5
Cover and refrigerate overnight.
6
In the morning, bake uncovered at 350 degrees for 45 minutes until eggs are set.