Recipes Sausage and Cheese Breakfast Casserole (Breakfast, Holidays)

Number of Servings

    • 12 oz. turkey breakfast sausage
    • 2 cups 1% lowfat milk
    • 2 cups egg substitute
    • 1 tsp. dry mustard
    • ¾ tsp. salt
    • ½ tsp. freshly ground black pepper
    • ¼ tsp. ground red pepper
    • 3 large eggs
    • 16 (1 oz.) slices white bread
    • 1 cup (4 oz.) finely shredded reduced-fat extra sharp cheddar cheese
    • 1/4 tsp. paprika
    • nonstick cooking spray

Heat a large nonstick skillet over medium-high heat. Coat pan with nonstick cooking spray. Add sausage to pan and cook for 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat and cool. Combine milk, egg substitute, mustard, salt, black pepper, red pepper and eggs in a large bowl, stirring with a whisk. Trim crusts from bread. Cut bread into 1-inch cubes and add bread cubes, sausage and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13” x 9” baking dish or a three-quart casserole dish coated with nonstick cooking spray. Spread egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight. Preheat oven to 350° F. Remove casserole from refrigerator and let stand for 30 minutes. Sprinkle paprika evenly over the casserole. Bake at 350° F for 45 minutes or until set and lightly browned. Let stand for 10 minutes.

Nutrition Information

184 calories; 6.8g fat 15.9g protein; 14g carbohydrate; .6g fiber; 76mg cholesterol; 636mg sodium