Make-Ahead Breakfast Casserole

By VegasBartender

This breakfast casserole is not only low-fat and easy to prepare, but it's also a great make-ahead breakfast or brunch dish. Prepare the casserole overnight, then bake in the morning for a hearty and piping hot meal.

Mary Simpson Creel, M.S., R.D., Cooking Light

MAY 2007

Ingredients

• 8 ounces ciabatta bread, cut into 1-inch cubes
• Cooking spray
• 1 pound turkey breakfast sausage
• 1/2 cup chopped green onions
• 1 1/4 cups fat-free milk
• 1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
• 2 large eggs
• 1 (8-ounce) carton egg substitute
• 2 tablespoons chopped fresh parsley

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 400°.

Arrange bread cubes in a single layer on a baking sheet. Bake at 400° for 8 minutes or until toasted.

Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Combine sausage, bread, and onions in a large bowl. Combine milk, cheese, eggs, and egg substitute in a medium bowl, stirring with a whisk. Add milk mixture to bread mixture, tossing to coat bread. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Uncover casserole. Bake at 350° for 50 minutes or until set and lightly browned. Sprinkle with parsley; serve immediately.