Egg & Sausage Casserole

From EatingWell: November/December 1998 — Subscribe Now!

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)

Nutrition Profile

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

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.

Tips & Notes

Make Ahead Tip: Prepare through Step 5; cover and refrigerate overnight.

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.

Nutrition Bonus: Vitamin C (29% daily value), Selenium (17% dv).

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 lean meat, 1 fat