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

Sausage and Cheese Breakfast Casserole
Sausage and Cheese Breakfast Casserole

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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 $

Directions

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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