Options

Format:
Include:
PRINT
Oxmoor House Photo by: Oxmoor House

Sausage and Cheese Breakfast Casserole

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.

Cooking Light APRIL 2008

  • Yield: 12 servings (serving size: about 1 cup)
  • Hands-on:18 Minutes
  • Total:9 Hours, 43 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 245
  • Fat: 9.2g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.3g
  • Protein: 18.5g
  • Carbohydrate: 20.4g
  • Fiber: 0.8g
  • Cholesterol: 84mg
  • Iron: 2.5mg
  • Sodium: 609mg
  • Calcium: 185mg
advertisement

Go to full version of

Sausage and Cheese Breakfast Casserole recipe

advertisement