Sausage and cheese breakfast casserole from Cooking Light the New Way to Cook Light: Fresh Food & Bold Flavors for Today's Home Cook by Cooking Light Magazine

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Notes about this recipe

  • dinnermints on October 10, 2015

    Delicious! This is more of a bare-bones strata in that there aren't any veggies or herbs, but that does make it easier to put together the night before. I used precooked spicy italian chicken sausage and skipped the first step, making it that much easier. Also used Trader Joe's 100% whole wheat pain pauline, did not remove crusts. Did not use reduced fat cheddar (used some kind of aged cheddar). Would make again and add more veggies/herbs if I had the time.

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