Make-Ahead Breakfast Casserole

Make-Ahead Breakfast Casserole Recipe
Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
This breakfast casserole is not only low-fat and easy to prepare, but it's also a great make-ahead breakfast or brunch dish. Prepare the casserole overnight, then bake in the morning for a hearty and piping hot meal. For more recipes like this one, see our complete breakfast and brunch recipe collection.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 344
Caloriesfromfat 28 %
Fat 10.8 g
Satfat 4.2 g
Monofat 2.2 g
Polyfat 1 g
Protein 28.7 g
Carbohydrate 26.4 g
Fiber 1 g
Cholesterol 123 mg
Iron 3.3 mg
Sodium 983 mg
Calcium 227 mg

Ingredients

8 ounces ciabatta bread, cut into 1-inch cubes
Cooking spray
1 pound turkey breakfast sausage
1/2 cup chopped green onions
1 1/4 cups fat-free milk
1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
2 large eggs
1 (8-ounce) carton egg substitute
2 tablespoons chopped fresh parsley

Preparation

Preheat oven to 400°.

Arrange bread cubes in a single layer on a baking sheet. Bake at 400° for 8 minutes or until toasted.

Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Combine sausage, bread, and onions in a large bowl. Combine milk, cheese, eggs, and egg substitute in a medium bowl, stirring with a whisk. Add milk mixture to bread mixture, tossing to coat bread. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Uncover casserole. Bake at 350° for 50 minutes or until set and lightly browned. Sprinkle with parsley; serve immediately.

Note:

If you have a hard time finding a pacakge of raw turkey breakfast sausage, you can use a package of pre-cooked turkey sausage and just skip the step of browning the sausage in the skillet.  Just put it in the skillet to heat it thoroughly. 

Mary Simpson Creel, M.S., R.D.,

Cooking Light

May 2007
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