Egg & Sausage Casserole

http://www.eatingwell.com/recipes/egg_sausage_casserole.html

From EatingWell:  November/December 1998

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.

12 servings | Active Time: 35 minutes | Total Time: 6 1/4 hours (includes 5 hours chilling)

Ingredients

• 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

Preparation

1. Coat a 9-by-13-inch baking dish with cooking spray.
2. Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.
3. 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.
4. Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/3 cup Cheddar.
5. 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.
6. Preheat oven to 350°F.
7. Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.

Nutrition

Per serving : 144 Calories; 7 g Fat; 3 g Sat; 2 g Mono; 87 mg Cholesterol; 10 g Carbohydrates; 10 g Protein; 1 g Fiber; 344 mg Sodium; 115 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.