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.
From EatingWell: November/December 1998
Yield: 12 servings
Active Time: 35 minutes
Total Time: 6 1/4 hours (includes 5 hours chilling)
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
Preparation
- 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.
Tips & Notes
- Make Ahead Tip: Prepare through Step 5; cover and refrigerate overnight.
Nutrition Per serving:
144 calories; 7 g fat (3 g sat, 2 g mono); 87 mg cholesterol; 10 g carbohydrates; 10 g protein; 1 g fiber; 344 mg sodium; 115 mg potassium.
Nutrition Bonus: Vitamin C (29% daily value), Selenium (17% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 1/2 lean meat, 1 fat