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Sausage-and-Egg Casserole

Yield 9 servings

Ingredients

  • 1 pound bulk turkey breakfast sausage
  • 3 cups (1/2-inch) cubed white bread (about 6 [1-ounce] slices)
  • 2 cups skim milk
  • 1 1/2 cups egg substitute
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 teaspoon dry mustard
  • Vegetable cooking spray

Nutrition Information

  • calories 157
  • caloriesfromfat 27 %
  • fat 4.7 g
  • satfat 1.7 g
  • monofat 1.7 g
  • polyfat 0.9 g
  • protein 14.4 g
  • carbohydrate 13.1 g
  • fiber 0.4 g
  • cholesterol 23 mg
  • iron 1.2 mg
  • sodium 471 mg
  • calcium 150 mg

How to Make It

  1. Preheat oven to 350°.

  2. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well.

  3. Combine sausage and next 5 ingredients (sausage through dry mustard) in a 13 x 9-inch baking dish coated with cooking spray; stir well. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.

  4. Note: Look for this sausage product in the fresh-meat or freezer section of the grocery store.