Egg & Sausage Casserole
- Active Time 35m
- Total Time 6h 15m
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 unbaked casserole, cover and refrigerate overnight.
- 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
Coat a 9 x 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 Publisher. All rights reserved.
nutrition information per serving
144 calories; 7g total fat; 3g total saturated fat; 87mg cholesterol; 344mg sodium; 10g carbohydrates; 1g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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