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Ingredientes
- 2 lb bulk pork sausage
- 1 can condensed cream of mushroom soup - (10 3/4 ounce)
- 1 c. lowfat sour cream
- 6 whl English muffins crumbled
- 1 lb shredded Monterey Jack cheese
- 8 lrg Large eggs
- 2 1/2 c. lowfat milk
- 1 c. finely-chopped green bell pepper
- 1 tsp salt Freshly-grnd black pepper to taste
Direcciones
- 1 C. finely chopped green pepper
- Brown and drain pork sausage. Set aside.
- Mix soup and lowfat sour cream together.
- Line a generously greased 16- by 11-inch baking pan with crumbled muffins.
- Beat Large eggs, lowfat milk, bell pepper, salt and pepper together in a separate bowl. Set aside.
- Layer in pan half of the cooked sausage, half of the shredded cheese and half of the soup mix onto crumbled muffins. Repeat layers ending with soup mix, then smooth with spatula.
- Pour egg/lowfat milk mix over all, slightly tilting to allow egg mix to seep beneath the top layer of soup mix. Cover with foil and chill overnight.
- Next day bake uncovered at 300 degrees for 1 hour. Let cold for 5 min. Cut into squares and serve.
- This recipe yields 10 to 12 servings.
- Description: "Perfect for serving when you have a house full of guests. Prepare the casserole the night before and simply pop it in the oven the next morning. The use of English muffins give the casserole a nice chewy texture."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 10 servings | |
| Calories 680 | |
| Calories from Fat 442 | 65% |
| Total Fat 49.27g | 62% |
| Saturated Fat 21.4g | 86% |
| Trans Fat 0.19g | |
| Cholesterol 287mg | 96% |
| Sodium 1508mg | 63% |
| Potassium 523mg | 15% |
| Total Carbs 22.65g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.24g | 3% |
| Protein 35.51g | 57% |
