Sausage-and-Egg Casserole

Sausage-and-Egg Casserole

Cooking Light MAY 1996

  • Yield: 9 servings


  • 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


Preheat oven to 350°.

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

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.

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

Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 27%
  • Fat: 4.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 14.4g
  • Carbohydrate: 13.1g
  • Fiber: 0.4g
  • Cholesterol: 23mg
  • Iron: 1.2mg
  • Sodium: 471mg
  • Calcium: 150mg

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Sausage-and-Egg Casserole recipe