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Sausage-Mushroom Breakfast Casserole
3 h 25 m
Diabetic Living Magazine
“Have a houseful of guests? Let them sleep in while you prepare this hearty breakfast strata. Cubes of a whole-grain baguette soak up the egg and milk mixture and are combined with smoked turkey sausage, sweet peppers, onions and mushrooms in this crowd-pleasing dish.”
2 teaspoons olive oil
1 cup sliced fresh cremini or button mushrooms
1 medium red or green sweet pepper, chopped
1 medium onion, chopped
8 ounces whole-grain baguette-style bread, cut into cubes
6 ounces smoked turkey sausage, thinly sliced
2 ounces reduced-fat Swiss or cheddar cheese, shredded ( ½ cup)
3 egg whites
2 cups fat-free milk
1 teaspoon dried oregano, crushed
1In a large skillet heat oil. Add mushrooms, sweet pepper and onion to skillet; cook over medium heat for 5 minutes or until just tender, stirring frequently.
2Lightly grease a 2-quart rectangular baking dish. Arrange half the bread cubes in an even layer in prepared dish. Top with half the sausage, half the mushroom mixture and half the cheese. Repeat layers.
3In a medium bowl whisk together eggs, egg whites, milk and oregano. Slowly pour over the layered mixture in dish. Press down lightly with the back of a large spoon. Cover and chill for 2 hours or up to 24 hours.
4Preheat oven to 350°F. Bake casserole, uncovered, about 50 minutes or until nearly set and lightly browned on top (may see some liquid egg in center of casserole). Let stand 10 minutes before serving (egg mixture will set upon standing). Cut into 6 pieces.