Sausage and Cheese Breakfast Casserole

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Recipe from Cooking Light

184 cal/serving (approx 1 cup)

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  • 12

Ingredients

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

Preparation

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.



Nutritional Information
Calories: 184 (33% from fat)
Fat: 6.8g (sat 3.2g,mono 1.5g,poly 0.8g)
Protein: 15.9g
Carbohydrate: 14g
Fiber: 0.6g
Cholesterol: 76mg
Iron: 2.2mg
Sodium: 636mg
Calcium: 181mg

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