LIVE
Rating: 4 stars
38 Ratings
  • 5 star values: 23
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 4

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.

Kathy Kitchens Downie, RD
Recipe by Cooking Light April 2008

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
18 mins
total:
9 hrs 43 mins
Yield:
12 servings (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.

  • 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.

  • Preheat oven to 350°.

  • 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.

Nutrition Facts

245 calories; fat 9.2g; saturated fat 3.7g; mono fat 2g; poly fat 1.3g; protein 18.5g; carbohydrates 20.4g; fiber 0.8g; cholesterol 84mg; iron 2.5mg; sodium 609mg; calcium 185mg.
Advertisement