Community Recipe
from [psfreeman]

Breakfast Casserole (white bread and egg whites)

This hearty cheese and sausage casserole is convenient since it can be prepared ahead. From Mary Stoddard: Fountain Inn, South Carolina. Recipe published in Light & Tasty October/November 2003.

  • Yield: 12 servings
  • Prep time: 20 Minutes
  • Cook time: 35 Minutes
  • Refrigerate: 8 Hours
  • Stand: 5 Minutes


  • 12 ounce(s) reduced-fat bulk pork sausage
  • 1 medium onion, chopped
  • 2 eggs
  • 4 egg whites
  • 2 cup(s) fat-free milk
  • 1 1/2 teaspoon(s) ground mustard
  • 1 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 8 slice(s) firm white bread, cubed
  • 2 cup(s) (8 ounces) shredded reduced-fat cheddar cheese


• In a nonstick skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain and cool. In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate overnight.

• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

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Breakfast Casserole (white bread and egg whites) Recipe