Egg Bake (Make Ahead and Freezer Friendly)

As I was preparing for a weekend get away at our close friends beautiful summer cabin, I was vigorously searching for breakfast recipes that I could make now, freeze and bake later.  I found an assortment of recipes, nothing quite what I was looking for.  So I combined a few recipes and came up with this egg bake that you can make ahead and freeze.  You do not bake it until you are ready to serve.  I always prefer to bake items fresh and not reheat items.  I think that many recipes become dry and loose their texture when you bake, freeze and reheat.  To really make this an easy recipe, I used precooked turkey sausage crumbles you can find in they freezer section and packaged egg white product.  So easy, simply pour to measure, no eggs to crack and no cholesterol.  I tried to step-up the healthy factor with the turkey sausage and egg whites.  However, I just cannot bring myself to use reduced fat or fat-free cheese products, so grated cheddar cheese it is. 

Egg Bake

 

Egg Bake
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Ingredients
  1. 4 1/2 cups seasoned croutons
  2. 2 1/2 cups grated cheddar cheese
  3. 9 eggs or 2 1/4 cups egg whites
  4. 3 cups reduced fat milk
  5. 9 oz. turkey sausage crumbles
  6. 1/4 teaspoon pepper
Instructions
  1. This recipe makes enough for 2 - 1 1/2 quart pans.
  2. Spray pans with cooking spray.
  3. Divide croutons, cheese, and turkey sausage evenly between pans
  4. Mix together the eggs, milk and pepper. Whisk to combine and divide evenly pouring over each pan.
  5. Cover and freeze or refrigerate if you are serving the next day.
  6. From the freezer - completely thaw the casserole in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes prior to baking. Bake uncovered, 350 for 50 minutes. Or until a knife inserted comes out clean.
  7. From the refrigerator - bake uncovered, at 350 for 50 minutes or until a knife inserted comes out clean.
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