Sausage and Cheese Breakfast Casserole

SIMPLY GORGEOUS! Looking at the title and this picture, it's hard to believe that this doesn't add 10 pounds to your hips by just reading the recipe, BUT...with all these fabulous low fat ingredients,  this is a breakfast casserole that could turn into a Sunday Brunch staple! 
  • Cooking spray 
  •  12 ounces turkey breakfast sausage 
  •  2 cups 1% low-fat milk 
  •  2 cups egg substitute 
  •  1 teaspoon dry mustard 
  • 3/4 teaspoon salt 
  •  1/2 teaspoon freshly ground black pepper 
  • 1/4 teaspoon ground red pepper 
  • 3 large eggs  
  • 16 (1-ounce) slices white bread 
  •  1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese 
  •  1/4 teaspoon paprika 
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. 

Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk. 

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. 

Preheat oven to 350° 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.

Source: Cooking Light

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