Prep this the night before so that Christmas morning (or any morning) breakfast is a breeze. This recipe is a slimmed down version of the high-fat version you’ve probably tasted before. The fat may be toned down but the flavor isn’t. Serves 12.
What you’ll need:
- 12 ounces turkey breakfast sausage (found near other sausages)
- 2 cups low-fat milk (1%)
- 2 cups egg substitute (such as Egg Beaters)
- 1 teaspoon dry mustard
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large eggs
- 16 slices whole-wheat white bread
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1/4 teaspoon paprika
What you’ll do:
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking to crumble.
- Remove from heat; cool.
- Combine the milk, egg substitute, dry mustard, salt, pepper and eggs in a large bowl with a whisk.
- Trim crusts from the bread and cut into 1-inch cubes.
- Add the bread cubes, sausage and cheddar cheese to the milk mixture and stir to combine.
- Pour into a 13×9 casserole dish that’s been coated with cooking spray.
- Cover and refrigerate overnight (or 8 hours).
- Remove from the refrigerator and let stand 30 minutes.
- Sprinkle the casserole with paprika.
- Bake at 350 degrees for 45 minutes or until set and lightly browned.
- Let stand 10 minutes.
Recipe and image from Cooking Light.
So what are you waiting for…Get dinner on the table!