Rating: 4.5 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This breakfast casserole is not only low-fat and easy to prepare, but it's also a great make-ahead breakfast or brunch dish. Prepare the casserole overnight, then bake in the morning for a hearty and piping hot meal. For more recipes like this one, see our complete breakfast and brunch recipe collection.

Recipe by Cooking Light May 2007

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Credit: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Recipe Summary test

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Arrange bread cubes in a single layer on a baking sheet. Bake at 400° for 8 minutes or until toasted.

  • Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Combine sausage, bread, and onions in a large bowl. Combine milk, cheese, eggs, and egg substitute in a medium bowl, stirring with a whisk. Add milk mixture to bread mixture, tossing to coat bread. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.

  • Preheat oven to 350°.

  • Uncover casserole. Bake at 350° for 50 minutes or until set and lightly browned. Sprinkle with parsley; serve immediately.

Chef's Notes

If you have a hard time finding a pacakge of raw turkey breakfast sausage, you can use a package of pre-cooked turkey sausage and just skip the step of browning the sausage in the skillet.  Just put it in the skillet to heat it thoroughly. 

Nutrition Facts

344 calories; calories from fat 28%; fat 10.8g; saturated fat 4.2g; mono fat 2.2g; poly fat 1g; protein 28.7g; carbohydrates 26.4g; fiber 1g; cholesterol 123mg; iron 3.3mg; sodium 983mg; calcium 227mg.
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