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.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy Low Calorie Low Carb Low Sat Fat Low Sodium

Serves Prep Time Total Time
12 35 min 6 hr 15 min

Directions

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 Instruction

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.


Nutrition

  • 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

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