Breakfast Sausage Casserole

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

Yield:

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

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

 

Young Chefs can:

Tear bread into cubes

Measure bread cubes in measuring cups

 

Older Chefs can:

Measure cheese

Combine sausage, bread, and cheese

Ann Taylor Pittman,

Oxmoor House

August 2010
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