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Sausage and Cheese Breakfast Casserole

Sausage and Cheese Breakfast Casserole
Oxmoor House
Hands-On time 18 mins
Total time 9 hrs, 43 mins
Yield

12 servings (serving size: about 1 cup)

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.

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

Nutrition 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

How to Make It

  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.