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Sausage and Cheese Breakfast Casserole


Yield: 12 servings (serving size: about 1 cup)
6 points plus

Calories: 245
Fat: 9.2g
Saturated fat: 3.7g
Monounsaturated fat: 2g
Polyunsaturated fat: 1.3g
Protein: 18.5g
Carbohydrate: 20.4g
Fiber: 0.8g
Cholesterol: 84mg
Iron: 2.5mg
Sodium: 609mg
Calcium: 185mg

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  • 1 teaspoon canola oil $
  • 12 ounces turkey breakfast sausage $
  • 2 cups 1% low-fat milk $
  • 2 cups egg substitute $
  • 1 teaspoon dry mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt $
  • 1/4 teaspoon ground red pepper
  • 3 large eggs $
  • 16 (1-ounce) slices white bread $
  • 1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese $
  • Cooking spray $



Step 1

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.
2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.
3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350°.
5. Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.

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