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.
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
How to Make It
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.
Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.
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.
Preheat oven to 350°.
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.
I gave this 5 stars because it fits my needs perfectly. My husband and I always need something for breakfast other than cereal. We like protein in the morning, but I'm sick of cooking an omelet and washing the pan every day. So I made this and then divided it into 12 little breakfast servings.
I did try to make it a little more to our taste by using whole wheat bread, using a little more mustard. I found it cooked in 40 minutes vs. 45.
I recommend if you need an easy, make ahead breakfast.
In an effort to eat breakfast regularly, this recipe came up. I didn't use 16 slices of bread; used 12 whole wheat b/c 16 looked too much for the baking dish to handle. Also, I didn't remove the crust, based on another review. When I poured the egg mixture onto the bread pieces (I didn't have a large enough bowl to mix everything together), it wasn't enough to cover it. And I followed the recipe exactly. So I whisked additional 3 eggs to cover the casserole, as I didn't have any egg substitute left over. I sprinkled some shredded cheese on top and added some sliced green onions, besides the paprika. It all ended up very tasty. I'm getting 16 servings instead of 12, to compensate the calories & add'l eggs I added and it's just for me. I would definitely serve this dish to guests.
Excellent! I enjoy the flavor of the turkey sausage better (not as greasy) and I liked that the bread was mixed in instead of sitting on the bottom. It gave it a lighter airy taste. We did put in a bit more cheese, but I'm sure the per serving difference still kept it about at 200 calories. If you're worried about the cayenne, don't - it was not spicy whatsoever - just added good flavor. In fact, next time I think we will add more cayenne. Hope it will last through the week for quick breakfasts that we don't have to feel guilty about!
Made this for Christmas morning. Used our regular wheat bread but only used 12 slices. Next time I may bump it up to 16 or try using the crust, that's a lot of waste. I bought turkey breakfast links and just removed the casings. I thought the red pepper was a bit much for breakfast so I may cut that back next time. At the end I turned on the broiler for a minute or so which browned up the bread pieces. This was a great flavored casserole and we ate every bit of it for several days after.
This casserole was great! I used real eggs in a pinch, cut up normal sausages, and tore up some bagels with the bread. It made two casseroles- one in a 9 by 13 pan and one in a pie plate. Brought it to a brunch and they loved it! great fallback recipe.