2/3 cup (about 2 1/2 ounces) shredded sharp cheddar cheese
3 cups 1% low-fat milk, divided
1 cup egg substitute
1 tablespoon Dijon mustard
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
How to Make It
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 well to crumble.
Arrange bread in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cooked turkey sausage and cheddar cheese. Combine 2 1/2 cups milk, egg substitute, and Dijon mustard, stirring with a whisk. Pour over bread mixture in dish. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
Uncover casserole. Combine remaining 1/2 cup milk and cream of mushroom soup, stirring with a whisk. Pour over bread mixture. Bake at 350° for 1 hour and 5 minutes or until set and lightly browned. Let stand 15 minutes before serving.
I thought this was outstanding. I made it for Mother's Day brunch and my mom said it was the best breakfast casserole she had ever had and everyone asked for the recipe.
I used spicy sausage in place of the regular turkey and I definitely would do that again. It might be a bit bland without it.
I used a hot turkey sausage, but otherwise made as directed. Very good, would not be embarrassed to serve for company. Do think it needed the extra spice in the turkey -- think it would have been bland without that.
this was nasty, nasty, nasty! the overall taste was all right except for the sourdough bread! it was soggy and just didn't mix well with the other flavors. I am going to try this again but replace the bread with hashbrowns.
Unfortunately, I may have ruined this by trying to make it a bit more healthy. I used 9 grain 3 seed bread, and gimme lean "sausage style". It wasn't bad, I just didn't care for the texture and the flavor was somewhat bland. I would not make this again.
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