Sausage, Egg and Cheese Casserole - Page 2

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Sausage, Egg and Cheese Casserole - Page 2


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Old 11-13-2011, 16:26   #11
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I have some precooked Jimmy Dean sausage in the freezer and think I'll use it this way very soon and then have it in the freezer too. About how many servings do you think it makes?




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Old 11-13-2011, 17:00   #12
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I have some precooked Jimmy Dean sausage in the freezer and think I'll use it this way very soon and then have it in the freezer too. About how many servings do you think it makes?
well I made it & it is very good. I didn't have 8 eggs so I used 6 lol I also didn't have a 11x7 pan, so I used a 9x9. came out great.

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Old 11-13-2011, 18:46   #13
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to bad you can't have 'grits' while your here. I miss it sooooooooo much.
Fortunately I was never a grits person cuz I've got enough other stuff to miss. Btw - I went to high school in Charleston - Ashley Hall in the 60's back when it had boarders. Am driving East and a Charleston friend is joining me in New Orleans then we'll continue on back to Charleston where I'll see some friends before heading up to NC. I love Charleston!

<back on topic>

I also used a 9x9 pan - more cheese and sausage, regular onion cuz cheaper than a whole cup of green onions and I'm in a thrifty mood, and red pepper vs green. I don't think quantities matter much on something like this. Pat - it's filling. Think I cut into 9 pieces, just had one for breakfast.

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Old 11-13-2011, 20:17   #14
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Moon, you used a brownie pan it seems!

I only asked the number of servings because I thought it would be too many for me, maybe. Thanks for the info!

I'm glad I never liked grits, now!




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Old 11-13-2011, 20:39   #15
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I have some precooked Jimmy Dean sausage in the freezer and think I'll use it this way very soon and then have it in the freezer too. About how many servings do you think it makes?
I don't know why, but both times I made this breakfast casserole, I cut it into 8 pieces. They were generous servings. If you wanted to make the 9" pan, would it work if you just 'halved' the ingredients? I found that it keeps very well in the refrigerator and is yummy re-heated in the microwave.

The only problem I've had with it is: not only do I have to bolus for the carbs, but also for the protein and the fat. With homemade food trying to determine the nutritional content is challenging. My stomach loved the casserole but my BG did not. Not going to give up though - somehow I will get it right......I hope

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Old 11-13-2011, 22:30   #16
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I got 4 equal pieces. I ate one for breakfast (my morning # was 102) then was lazy & didn't feel like fixing something for lunch so I ate another piece. that was around 2pm.

I felt weak, hot, & weird at 4:30. I was 72!

dinner will be later. leftover country ribs I made last night.

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Old 11-14-2011, 13:14   #17
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I don't know why, but both times I made this breakfast casserole, I cut it into 8 pieces. They were generous servings. If you wanted to make the 9" pan, would it work if you just 'halved' the ingredients? I found that it keeps very well in the refrigerator and is yummy re-heated in the microwave.

The only problem I've had with it is: not only do I have to bolus for the carbs, but also for the protein and the fat. With homemade food trying to determine the nutritional content is challenging. My stomach loved the casserole but my BG did not. Not going to give up though - somehow I will get it right......I hope
Strawberry... It may be the onions... Try cutting back on them a little.

bugglife w/out onions would not be as pungent... hea!

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Old 11-14-2011, 14:21   #18
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Strawberry... It may be the onions... Try cutting back on them a little.

bugglife w/out onions would not be as pungent... hea!
What...cutting back on onions???
It is the carb count plus the fat and protein content that I need to figure out as a type 1 PWD. Sometimes fat and protein make my blood glucose spike several hours later...which is a pita.

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Old 11-14-2011, 19:11   #19
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Quote:
Originally Posted by Strawberry View Post
I don't know why, but both times I made this breakfast casserole, I cut it into 8 pieces. They were generous servings. If you wanted to make the 9" pan, would it work if you just 'halved' the ingredients? I found that it keeps very well in the refrigerator and is yummy re-heated in the microwave.

The only problem I've had with it is: not only do I have to bolus for the carbs, but also for the protein and the fat. With homemade food trying to determine the nutritional content is challenging. My stomach loved the casserole but my BG did not. Not going to give up though - somehow I will get it right......I hope
Try Recipe Calculator - I use it sometimes to work out Nutritional Data.

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Old 11-14-2011, 21:16   #20
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Try Recipe Calculator - I use it sometimes to work out Nutritional Data.

Thank you for the link. I've actually never used something like this - it should prove most helpful.

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