- 5 ounces turkey breakfast sausage, (4 small links), casings removed
- 1 teaspoon canola oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 4 large eggs
- 4 large egg whites
- 2 1/2 cups low-fat milk
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2/3 cup shredded extra-sharp Cheddar cheese, divided
- 10 slices white bread, crusts removed
Coat a 9-by-13-inch baking dish with cooking spray.
Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.
Add oil, onion and bell pepper to skillet; cook, stirring occasionally, until vegetables soften, about 5 minutes. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.
Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/3 cup Cheddar.
Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage. Sprinkle with remaining 1/3 cup Cheddar. Cover with plastic wrap and refrigerate for at least 5 hours or overnight.
Preheat oven to 350°F.
Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.
- Serving: Per serving
- Calories: 144
- Carbohydrates: 10g
- Fat: 7g
- Protein: 10g
- Dietary Fiber: 1g
- Saturated Fat: 3g
- Monounsaturated Fat: 2g
- Cholesterol: 87mg
- Potassium: 115mg
- Sodium: 344mg
- Exchanges: 1/2 starch, 1/2 lean meat, 1 fat
- Carbohydrate Servings: 1/2