You are not logged in. | Log In

CCVanB

Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Sausage and Cheese Breakfast Casserole by

Source: Cooking Light

You must prepare this the night before and cook the next day.

Ingredients

1 teaspoon canola oil
12 ounces turkey breakfast sausage
2 cups 1% low-fat milk $
2 cups egg substitute
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground red pepper
3 large eggs $
16 (1-ounce) slices white bread $
1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese $
Cooking spray $

Instructions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.
2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.
3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350°.
5. Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.

Servings: 12

Nutrition Information (per serving):
Fat 9.2 g
Carbohydrates 20.4
Fiber 0.8 g
Protein 18.5 g

Back to Top