Sausage-and-Egg Casserole

Cooking Light
9 servings


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1 pound bulk turkey breakfast sausage
3 cups (1/2-inch) cubed white bread (about 6 [1-ounce] slices)
2 cups skim milk
1 1/2 cups egg substitute
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 teaspoon dry mustard
Vegetable cooking spray


Preheat oven to 350°.

Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well.

Combine sausage and next 5 ingredients (sausage through dry mustard) in a 13 x 9-inch baking dish coated with cooking spray; stir well. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.

Note: Look for this sausage product in the fresh-meat or freezer section of the grocery store.

Created date

May 1996

Nutritional Information

Calories 157
Caloriesfromfat 27 %
Fat 4.7 g
Satfat 1.7 g
Monofat 1.7 g
Polyfat 0.9 g
Protein 14.4 g
Carbohydrate 13.1 g
Fiber 0.4 g
Cholesterol 23 mg
Iron 1.2 mg
Sodium 471 mg
Calcium 150 mg