Over 15g of Protein
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.
Serving Size: about 9oz each
Nutritional Information Per Serving:
Calories 400, Total Fat 14g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 300mg, Sodium 930mg, Carb 36g, Fiber 2g, Total Sugar 5g, Protein 32g, Vitamin D 6%, Calcium 40%, Iron 15%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.