Elk and Egg Casserole
Inspired by Wyoming, this dish uses elk sausage and sage to give you a real taste of the West!
Make This Recipe
Ingredients
- 1 pound ground elk sausage
- 6 large Eggland’s Best eggs
- 2 cups milk
- 1 cup shredded cheddar cheese
- ¼ teaspoon ground sage
- 1 teaspoon seasoned salt
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- ½ cup diced mushrooms
- 4-6 slices bread, quartered
Preparation
Instructions:
This is best when made the night before and baked in the morning.
Spray a casserole dish with vegetable oil and line the bottom with the quartered bread slices.
Brown the elk sausage in a skillet and sprinkle it evenly over the bread. Sprinkle half the cheese over the top.
Beat the eggs well in a separate bowl and then whisk in the milk, sage, and seasoned salt.
Stir in the rest of the cheese and pour evenly over the bread and sausage in the casserole dish.
Sprinkle the peppers and mushrooms over the top of the dish, cover with plastic wrap or foil and refrigerate overnight.
In the morning, bake in a preheated oven at 350°F for 40-45 minutes or until eggs are fluffy and done.
Slice into squares and enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 square |
|---|---|
| Calories | 247 |
| Fat | 11 g |
| Saturated Fat | 5 g |
| Cholesterol | 183 mg |
| Sodium | 468 mg |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Protein | 24 g |