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.
Breakfast Sausage Casserole
This satisfying breakfast recipe is perfect to make for weekend guests. Assemble and refrigerate the casserole the night before, and just pop it in the oven the next morning. Look for turkey sausage near other breakfast-style sausage in the frozen foods section.
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- Calories: 321
- Calories from fat: 30%
- Fat: 10.8g
- Saturated fat: 5.3g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 1.1g
- Protein: 22g
- Carbohydrate: 32.2g
- Fiber: 1.6g
- Cholesterol: 58mg
- Iron: 2.8mg
- Sodium: 968mg
- Calcium: 238mg
- Cooking spray
- 1 (16-ounce) package frozen turkey sausage, thawed (such as Louis Rich)
- 8 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes (about 8 cups)
- 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
- 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.
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