Sausage and Cheese Breakfast Casserole

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!


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