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. Source: EatingWell Magazine, November/December 1998

EatingWell Test Kitchen



  • 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 degrees F.

  • Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.


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.

Nutrition Facts

141 calories; 7.1 g total fat; 2.5 g saturated fat; 90 mg cholesterol; 326 mg sodium. 192 mg potassium; 9.6 g carbohydrates; 0.7 g fiber; 4 g sugar; 9.5 g protein; 567 IU vitamin a iu; 13 mg vitamin c; 35 mcg folate; 140 mg calcium; 1 mg iron; 15 mg magnesium;

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