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Egg & Sausage Casserole

:  November/December 1998

Your rating: None Average: 4.1 (33 votes)

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.


READER'S COMMENT:
"This is a really east recipe. I use it when I have to bring breakfast to work because you prep it the day before and then can cook it off when you are getting ready. It taste very good, especially considering that it is a fairly healthy...
Egg & Sausage Casserole Recipe

Makes: 12 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

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

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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.

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).

Carbohydrate Servings: 1/2

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


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Recipe Categories

Season
Winter
Spring
Summer
Fall
Health & Diet Considerations
Low carbohydrate
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Diabetes appropriate
Low calorie
Holiday
Christmas
Easter
Father's Day
Mother's Day
New Year's Eve
Thanksgiving
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Main Ingredient
Eggs
Turkey
Style/Theme
Casserole
Entertaining, casual
Entertaining, formal
Kid-friendly
Make ahead instructions
Preparation/ Technique
Bake
Saute
Meal/Course
Breakfast
Brunch
Dinner

Type of Dish
Main dish, Other
Ethnic/Regional
American
Publication
November/December 1998
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