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.
Active Time: 35 minutes |
Total Time: 6 1/4 hours (includes 5 hours chilling)
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
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.
Per serving :
7 g Fat;
2 g Sat;
2 g Mono;
99 mg Cholesterol;
10 g Carbohydrates;
10 g Protein;
1 g Fiber;
344 mg Sodium;
114 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 1/2 lean meat, 1 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 5; cover and refrigerate overnight.
Keep food fresh: If you're storing food in your fridge for a few hours or more, it's best to keep it in an airtight container or in a container covered tightly with foil. Foil is best at creating a barrier that doesn't let unwanted flavors in (or out) while you store your food.