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

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.

Mary Simpson Creel, M.S., R.D.
Recipe by Cooking Light May 2007

Gallery

Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Recipe Summary

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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