Bkst Sausage & Egg Casserole - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

218 g/7.6 oz

Ingredients

	Metric	Imperial
Ready Links Breakfast Sausage, fully cooked (each 22.5 g)	60 each (1.350 kg)	60 each (2 lb 15 oz)
White Bread, thick slices or loaf, cut into 1" cubes	720 g	25.3 oz
Margarine, melted	125 ml	1/2 cup
Cheddar Cheese, shredded	500 ml	2 cups
Mozzarella Cheese, shredded	500 ml	2 cups
White Onion, fresh, chopped fine	1 each	1 each
Red Sweet Peppers, chopped fine	1 each	1 each
Liquid Whole Eggs OR Large Eggs	1.125 L (or 24 eggs)	5 cups (or 24 eggs)
Milk, 2%	1 L	4 cups
Mustard, dry powder	10 ml	2 tsp
Salt, table	5 ml	1 tsp
Black Pepper, ground	5 ml	1 tsp

The day before, thaw cooked country sausages in the refrigerator at 4'C/40'F or lower.
Cut thawed fully cooked skinless sausages into 1/2 inch/6 cm slices.
Preheat convection oven to 325'F/162'C. Spray a full size, 2" deep insert pan with cooking spray. Cut the white bread into 1"/2.5 cm cubes. Layer half of the bread cubes on the bottom of the insert pan and then layer half of the sausage slices on top; repeat layers.
Melt margarine and drizzle over bread/sausage layer. Top with shredded cheeses, chopped onion and then the chopped red peppers.
In a large bowl, combine the eggs, milk, dry mustard, salt and pepper, Pour over casserole, Cover and refrigerate over night.
Remove from the refrigerator 30 minutes before baking. Uncover and bake for 35 minutes. Cover with aluminum foil and bake for an additional 10 minutes. Do not cover with foil if it is not too dark in colour. Cook until a knife inserted into the center comes out clean and to an internal temperature of 165'F/74'C for at least 15 seconds. Let stand for 5 minutes before serving.
Cut the full size insert pan into 4" by 2" pieces and serve 1 each per serving.

Serve with tomato slices or baked tomatoes halves and wholegrain toast (sides not included in the nutritional information)