If you're looking for a delicious make-ahead brunch main dish or the perfect morning meal on a slow weekend morning, there's nothing like a good breakfast casserole. Denise asked me to find a good lightened-up recipe for her favorite sausage, egg and cheese breakfast casserole. The one I found for her is hands down better than the more caloric version I've had in the past. I've already made it twice!
This one, like most egg casseroles, requires prep a day ahead of time. It also reheats really well in the microwave, so simply plan to make it on the weekend, cut into individual portions, and refrigerate. Reheat in the microwave for about 2 minutes for a quick, warm, and healthy start to any day!
Sausage and Cheese Breakfast Casserole--Cooking Light
1 teaspoon canola oil
12 ounces turkey breakfast sausage
2 cups 1% low-fat milk
2 cups egg substitute
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground red pepper
3 large eggs
16 (1-ounce) slices white bread
1 cup (4 ounces) finely shredded reduced-fat extra sharp cheddar cheese
1. 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 sausage
to crumble. Remove from heat; cool.
2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with
3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage,
and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into
a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading
egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350°
5. Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole
evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned.
Let stand 10 minutes.
Nutrition data: 245 calories, 9.2 g fat, 18.5 g. protein, 20.4 g. carbohydrate, 0.8 g fiber, 185 mg calcium, 609 mg sodium