Name: Elmer’s Bull & Brunch Casserole
Cook time: 60 min
Total time: 60 min
Yield: 8 servings
Ingredients: 8 oz Wheat ciabatta bread; 12 oz Turkey breakfast sausage; 2 cups Borden Fat Free Skim Milk; 4 oz Reduced-fat shredded sharp cheddar cheese; 10 large eggs; 1/2 cup chopped green onions; 1 cup Sliced mushrooms; 1/2 tsp paprika; 1 tsp kosher salt; 2 tbsp grated parmesan cheese

Dinner1 hrServes 8

Instructions

Preheat oven to 400F.

Arrange bread cubes on a baking sheet. Bake at 400° for 8 minutes or until toasted.

Heat a medium skillet over medium-high heat. Add sausage to pan; cook 7 minutes or until browned, stirring to crumble.

Combine Borden Fat Free Skim Milk, cheese, eggs, parmesan cheese, paprika, salt and pepper in a large bowl, stirring with a whisk.

Add bread, sausage, scallions and mushrooms, tossing well to coat bread. Spoon mixture into a 13x9-inch baking dish. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°F.

Uncover casserole.

Bake at 350° for 50 minutes or until set and lightly browned.

Cut into 8 pieces; serve immediately.

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Ingredients

8 oz Wheat ciabatta bread (cut into 1-inch cubes)
12 oz Turkey breakfast sausage
2 cups Borden Fat Free Skim Milk
4 oz Reduced-fat shredded sharp cheddar cheese
10 large eggs
1/2 cup chopped green onions
1 cup Sliced mushrooms
1/2 tsp paprika
1 tsp kosher salt
2 tbsp grated parmesan cheese

At a Glance

Cook Time

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Total

1 hr