Egg & Sausage Casserole

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Egg & Sausage Casserole

Egg & Sausage Casserole

A dozen for brunch? No problem with our delicious makeover of a classic egg casserole. Assemble the casserole the evening before you plan to serve it.

Serves 12

Prep Time 35 min

Total Time 375 min.

Ingredients

  • 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

Cooking Directions

Step 1

Coat a 9-by-13-inch baking dish with cooking spray.

Step 2

Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.

Step 3

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.

Step 4

Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/3 cup Cheddar.

Step 5

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.

Step 6

Preheat oven to 350°F.

Step 7

Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.


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