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Breakfast Sausage Casserole

Yield

8 servings (serving size: 1/8 of casserole)

Assemble and refrigerate the casserole the night before, and just pop it in the oven the next morning.

Ingredients

  • Cooking spray
  • 1 (16-ounce) package frozen turkey breakfast sausage, thawed
  • 8 (1 1/2-ounce) sourdough bread slices, cut into 1-inch cubes (about 8 cups)
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese, divided
  • 2 1/2 cups 1% low-fat milk
  • 8 large egg whites
  • 1 tablespoon Dijon mustard

Nutrition Information

  • calories 286
  • caloriesfromfat 0.0 %
  • fat 10.2 g
  • satfat 4.8 g
  • monofat 1.8 g
  • polyfat 1 g
  • protein 22.1 g
  • carbohydrate 26.6 g
  • fiber 1.3 g
  • cholesterol 58 mg
  • iron 2.7 mg
  • sodium 792 mg
  • calcium 224 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Drain.

  2. Combine sausage, bread, and 1/2 cup cheese in a large bowl. Combine milk, egg whites, and mustard in a separate bowl, stirring with a whisk. Pour milk mixture over bread mixture, tossing until bread is moistened. Arrange bread in a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight. Uncover and sprinkle with remaining 1/4 cup cheese.

  3. Preheat oven to 350°.

  4. Bake, uncovered, at 350° for 1 hour and 5 minutes or until set and lightly browned. Let stand 15 minutes before serving.

  5. Young Chefs can:

  6. Tear bread into cubes

  7. Measure bread cubes in measuring cups

  8. Older Chefs can:

  9. Measure cheese

  10. Combine sausage, bread, and cheese