Paula's Breakfast Casserole Recipe - What's Cooking with Paula Deen Podcast

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while still providing flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork sausage

Turkey bacon is lower in fat, while pork sausage can be more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories, while the water + cornstarch mix is budget-friendly.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber, while white bread is often less expensive.

Butter one side of 6 slices of white bread and place them in a 13 by 9 by 2 inch pan.

Crack 6 large eggs into a bowl and beat them together with 2 cups of half-and-half.

In a skillet, scramble 1 pound of breakfast sausage until it's halfway cooked.

Chop 1 whole white onion and add it to the skillet with the sausage, cooking for 3-4 minutes.

Season the egg mixture with salt, pepper, and 1 teaspoon of garlic powder.

Drain most of the liquid from the sausage, leaving some for flavor, and pour the egg mixture over the buttered bread.

Sprinkle 1 cup of cream of cheddar cheese and 1 cup of Colby jack cheese on top of the casserole.

Cover the casserole with tinfoil that has been sprayed with nonstick spray to prevent sticking.

Refrigerate the casserole for 4 to 12 hours before baking.

Preheat the oven to 350 degrees Fahrenheit and bake the casserole for about 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens