Recipes

Pepper & Egg Brunch Bake

Breakfast | 0 comments

Yields: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Nutrition Facts
Pepper & Egg Brunch Bake
Amount Per Serving
Calories 318 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 150mg 50%
Sodium 627mg 26%
Potassium 278mg 8%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Sugars 7g
Protein 21g 42%
Vitamin A 28%
Vitamin C 91%
Calcium 27%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe By: Midwest Dairy Association Print
Print Recipe
This tasty brunch casserole filled with eggs, veggies and cheese will allow you to spend more time with family and guests, and less time in the kitchen this weekend.
Yields: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients

Directions

  1. In a large bowl, whisk together eggs, milk, cheese, mustard, pepper and salt. Add bread, kielbasa, onions and peppers; stir well until the bread is completely absorbed. Cover bowl and refrigerate at least 12 hours.
  2. Preheat oven to 350 degrees. Stir basil into egg mixture. Pour into a 9×13-inch baking dish and bake for 1 hour or until eggs are set.

Nutrition Facts
Pepper & Egg Brunch Bake
Amount Per Serving
Calories 318 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 150mg 50%
Sodium 627mg 26%
Potassium 278mg 8%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Sugars 7g
Protein 21g 42%
Vitamin A 28%
Vitamin C 91%
Calcium 27%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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