Breakfast Casserole

By McCarleyRHLAC

Servings: 12

Serving Size: 1 piece

Calories: 211

Fat: 11 g

Carbs: 13 g

Fiber: 1 g

Protein: 15 g

Old Points: 4.9 pts

Points+: 6 pts

Ingredients

• 12 oz. reduced-fat bulk pork sausage
• 1 medium onion
• 2 eggs
• 4 egg whites
• 2 cups fat-free milk
• 1 1/2 tsp. stone ground mustard
• 1 tsp. salt
• 1/4 tsp. pepper
• 8 slices firm white bread, cubed
• 2 cups (8 oz) shredded reduced-fat cheddar cheese

Preparation

Step 1

The night before, cook sausage and onion over medium-high heat in a nonstick skillet until sausage is no longer pink. Drain and cool.

In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13×9 inch baking dish coated with cooking spray. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for about 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Enjoy!