Sausage-Egg Casserole

Sausage-Egg Casserole

Oxmoor House MARCH 2006

  • Yield: 6 servings (serving size: 1/6 of casserole)


  • 4 (1-inch) slices French bread, cubed
  • Cooking spray
  • 3/4 pound reduced-fat turkey and pork ground sausage
  • 1 cup egg substitute
  • 1 1/2 cups fat-free milk
  • 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon ground red pepper


Preheat oven to 350°.

Place bread cubes in a 2-quart baking dish coated with cooking spray; set aside.

Cook sausage over medium heat until browned, stirring until it crumbles. Drain and pat dry with paper towels. Sprinkle sausage over bread cubes. Combine egg substitute and remaining ingredients; stir well. Pour egg mixture over sausage. Cover and chill 8 hours.

Bake, uncovered, at 350° for 50 minutes or until set. Serve immediately.

Tip: This hearty casserole is great for a brunch menu. Serve it with Zippy Garlic-Cheese Grits, Fresh Fruit Salad, and Spicy Tomato Sippers.

Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 0.0%
  • Fat: 15g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22g
  • Carbohydrate: 14.4g
  • Fiber: 0.4g
  • Cholesterol: 57mg
  • Iron: 0.0mg
  • Sodium: 723mg
  • Calcium: 0.0mg

Go to Full Version of

Sausage-Egg Casserole Recipe