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Egg & Sausage Casserole

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  6 Hours 15 Minutes
  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.
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-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
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Nutrition Facts per Serving
Yield:   12 servings
Calories: 144
Fat. Total: 7g
Protein: 10g
Carbohydrates, Total: 10g
Fat, Saturated: 3g
Fiber: 1g
Cholesterol: 87mg
Sodium: 344mg
% Cal. from Fat: 44%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Gay Reviewed: 04/30/2009
tummy yummy
OMG was this dish GOOD! My whole family loved it,second and third helpings until it was all gone. I am definitely keeping this recipe. Next time I make it I will add more cheddar,and it won't hurt to use all 8 egg yolks (if you are not concerned about calories). There is a fair amount of chop work so it took me longer than 35 minutes to prep. It is easy to burn the edges so you really have to watch the oven near the end. Amazing dish that people will beg you for the recipe once they have tasted.
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