Sausage & Bean Breakfast Bake

• Meat

  • 2 lb Turkey sausage

• Produce

  • 2 (15.25oz can S& w kidney bean

• Refrigerated

  • 16 Egg

• Condiments

  • 2 tsp Mustard, ground dry
  • 1 cup Salsa

• Bread & Baked Goods

  • 24 oz Sour bread

• Dairy

  • 3 cups Colby jack cheese, low fat
  • 4 cups Milk

Found on swbeans.com

Directions

• In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 8 minutes or until thoroughly cooked, stirring frequently to break up sausage. Drain if necessary. Meanwhile, spray 13×9-inch (3-quart) baking dish with cooking spray. In a large bowl, combine bread, beans, cooked sausage and 1 cup of cheese. Pour this mixture into the baking dish.  In the large bowl, whisk eggs, milk, mustard and salsa. Pour over mixture in baking dish. Press down with back of spatula to soak all bread pieces. Cover; refrigerate at least 6 hours to overnight. When ready to bake, heat oven to 350°F. Uncover; bake 55 to 65 minutes or until knife inserted in center comes out clean. Sprinkle top with remaining cheese. Let stand 10 minutes. Cut in rectangles to serve. Serving Suggestion: Top with salsa or sour cream. Tips: You can substitute your favorite S&W® Beans for the Red Kidney Beans. Try black beans or pinto beans. You can use skim milk, 2% or whole milk in this recipe.

Nutrition