Sausage and Cheese Breakfast Casserole

<p>Sausage and Cheese Breakfast Casserole</p>
Oxmoor House

Prep this the night before for an easy breakfast or brunch. Find turkey sausage in the freezer section of the supermarket with other breakfast meats.

Yield:

12 servings (serving size: about 1 cup)

Total time: 9 Hours, 43 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-On: 18 Minutes
Total: 9 Hours, 43 Minutes

Nutritional Information

Calories 245
Fat 9.2 g
Satfat 3.7 g
Monofat 2 g
Polyfat 1.3 g
Protein 18.5 g
Carbohydrate 20.4 g
Fiber 0.8 g
Cholesterol 84 mg
Iron 2.5 mg
Sodium 609 mg
Calcium 185 mg

Ingredients

1 teaspoon canola oil
12 ounces turkey breakfast sausage
2 cups 1% low-fat milk
2 cups egg substitute
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground red pepper
3 large eggs
16 (1-ounce) slices white bread
1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese
Cooking spray

Preparation

1. 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 and breaking sausage to crumble. Remove from heat; cool.

2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.

3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.

4. Preheat oven to 350°.

5. Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.