Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 1

The vegetarian sausage adds a lot of sage flavor to the casserole and doesn't need to be precooked. The sausage often comes in a tube and is usually located in the refrigerated area of the produce section, near the tofu. Although we call this dish a breakfast casserole, you can serve it for dinner with sautéed greens or roasted red-skinned potatoes.

Barbara Seelig Brown
Recipe by Cooking Light March 2003

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
2 casseroles, 3 servings per pan
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine the milk, 1/2 cup cheddar cheese, green onions, and next 5 ingredients (green onions through eggs), stirring with a whisk.

  • Divide sausage and bread evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Pour egg mixture evenly between pans. Top each pan with 1/4 cup cheese.

  • Cover each pan with foil. Bake at 350° for 20 minutes. Uncover and bake an additional 40 minutes or until a wooden pick inserted in center comes out clean.

  • To freeze unbaked casserole: Prepare through Step Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

  • To prepare frozen unbaked casserole: Thaw completely in refrigerator (about 24 hours). Preheat oven to 350º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350º for 40 minutes. Uncover and bake an additional 50 minutes or until bubbly.

Nutrition Facts

316 calories; calories from fat 26%; fat 9.2g; saturated fat 4.3g; mono fat 2g; poly fat 0.6g; protein 30g; carbohydrates 26.7g; fiber 2.2g; cholesterol 162mg; iron 3.2mg; sodium 864mg; calcium 347mg.
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