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Egg & Sausage Casserole

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Source: © EatingWell Magazine

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Active Time:  35 Minutes
Total Time:  6 Hours 15 Minutes
Yield:  12 servings

A dozen for brunch? No problem with our delicious makeover of a classic egg casserole. Assemble the casserole the evening before you plan to serve it.

Make Ahead Tip: Prepare through Step 5; cover and refrigerate overnight.

RECIPE INGREDIENTS

5 ounces turkey breakfast sausage (4 small links), casings removed

1 teaspoon canola oil

1 onion, chopped

1 red bell pepper, chopped

4 large eggs

4 large egg whites

2 1/2 cups low-fat milk

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2/3 cup shredded extra-sharp cheddar cheese, divided

10 slices white bread, crusts removed

DIRECTIONS

Coat a 9-by-13-inch baking dish with cooking spray.

Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.

Add oil, onion and bell pepper to skillet; cook, stirring occasionally, until vegetables soften, about 5 minutes. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.

Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/3 cup Cheddar.

Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage. Sprinkle with remaining 1/3 cup Cheddar. Cover with plastic wrap and refrigerate for at least 5 hours or overnight.

Preheat oven to 350 degrees F.

Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008

Nutrition Facts per Serving
Yield: 12 servings

Calories:

144

Fat. Total:

Protein:

10g

Carbohydrates, Total:

10g

Fat, Saturated:

Fiber:

Cholesterol:

87mg

Sodium:

344mg

% Cal. from Fat:

44%

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