Cheesy Brunch Casserole

Cheesy Brunch CasseroleRecipe
Randy Mayor; Lydia DeGaris-Pursell

Because herb-seasoned stuffing mix is the base of this casserole, you have to add only a touch of seasoning. If you'd prefer a bit of heat, substitute hot turkey Italian sausage.


9 servings

Recipe from

Cooking Light

Nutritional Information

Calories 298
Caloriesfromfat 29 %
Fat 9.6 g
Satfat 4 g
Monofat 3.6 g
Polyfat 1.3 g
Protein 19.8 g
Carbohydrate 31.5 g
Fiber 2.9 g
Cholesterol 50 mg
Iron 2.8 mg
Sodium 986 mg
Calcium 284 mg


1 pound turkey Italian sausage
5 cups herb-seasoned stuffing mix (such as Pepperidge Farm)
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons butter, melted
1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 cups 2% reduced-fat milk
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
2 (8-ounce) cartons egg substitute


Preheat oven to 325°.

Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain. Place sausage in a large bowl; add stuffing mix, tossing to combine.

Place stuffing mixture in a 13 x 9-inch baking dish coated with cooking spray. Drizzle stuffing mixture with broth and butter; sprinkle with cheese. Combine milk and remaining ingredients, stirring with a whisk; pour milk mixture over stuffing mixture.

Bake at 325° for 40 minutes or until set. Let casserole stand 5 minutes before serving.