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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 206.3
  • Total Fat: 11.2 g
  • Cholesterol: 208.6 mg
  • Sodium: 185.9 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 17.4 g

View full nutritional breakdown of Better Breakfast Casserole calories by ingredient
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Better Breakfast Casserole

Submitted by: CHEF_MEG
Better Breakfast Casserole

Introduction

This make-ahead breakfast is perfect for busy mornings or Sunday brunches. And it has half the calories and 1/3 the fat of the original.
This make-ahead breakfast is perfect for busy mornings or Sunday brunches. And it has half the calories and 1/3 the fat of the original.

Number of Servings: 8

Ingredients

    8 ounces (1 recipe) low-sodium breakfast sausage*
    1 bell pepper, chopped (about 1 cup)
    1 medium onion, chopped (about 1/2 cup)
    4 ounces mushrooms, sliced (about 1 cup)
    1 garlic clove, minced
    1/4 teaspoon red pepper flakes
    8 eggs
    3 cups skim milk
    5 cups whole-grain bakery-style bread, crusts removed and cubed**
    2/3 cup shredded low-fat pepper Jack or Cheddar cheese

    *We used Chef Meg's recipe for low-sodium sausage, but the dish will work with store-bought pork, turkey or even vegetarian sausage. You could also use bacon or turkey bacon.

    **Use a dense bakery-style bread rather than soft sandwich bread in this recipe. If you prefer the added texture, you can leave the crusts on the bread.

Tips




Directions

Preheat the oven to 350 degrees F if you're making this in the morning rather than the night before.

Coat a 9"x13" baking dish with nonstick cooking spray.

Cook the sausage in a nonstick skillet over medium heat. Break up the meat into bite-size chunks as it cooks. When the meat is about halfway cooked, add the pepper and onions. Cook for three minutes, until the vegetables start to soften, then add the mushrooms and garlic. Cook another two minutes, until the mushrooms have started to brown. Add the red pepper flakes and remove from heat.
Transfer the veggies and meat to a medium bowl to speed up the cooling process.

While the meat and veggies are cooling, combine eggs with milk in a medium mixing bowl.

Layer three cups of the bread in the bottom of the baking dish. Spoon the veggies and sausage over the bread, then sprinkle on half the cheese.
Carefully pour the eggs and milk into the dish, then top with the remaining bread cubes and cheese.
Use the back of a serving spoon to press down on the layers to help the bread soak up the eggs.
Cover the dish and refrigerate for up to 24 hours.

When you're ready to bake the dish, preheat the oven to 350 degrees.
Bake the casserole 35-40 minutes, until the eggs are no longer runny and the bread is golden brown.

Serving Size: Makes 8 servings






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Member Ratings For This Recipe



  • 13 of 13 people found this review helpful
    I followed the recipe exactly and it was WONDERFUL!!! - 12/13/12

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  • 10 of 14 people found this review helpful
    It is 8 servings. I fixed the recipe. Thanks! - 12/13/12

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  • 10 of 16 people found this review helpful
    I just copied the recipe and noticed that under Introduction it states recipe serves 8...at the end of the recipe it gives Serving Size as 6. What gives?? - 12/13/12

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  • Incredible!
    9 of 9 people found this review helpful
    Amazing--not too eggy and super easy! I substituted ham and 1/2 egg whites. - 1/10/13

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  • Incredible!
    9 of 11 people found this review helpful
    A friend of mine made to suggestion.
    1. If your low sodium breakfast sausage is used,then don't add the 1/4tsp red pepper flakes to the casserole. They said it was very spicy.
    2. They suggested removing the top layer of bread entirely or drying the bread and chop it into very small crumbs. - 12/24/12

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  • Incredible!
    9 of 9 people found this review helpful
    I made mine with fresh onion rolls for the bread- for the added flavor - and cut out the green pepper. NO other changes. It was great :) - 12/18/12

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  • Incredible!
    8 of 8 people found this review helpful
    I used a veggie sausage and it made a tasty, one dish meal last night. And it looked pretty. Will try a more flavorful cheese next time, maybe chipotle cheddar. - 12/18/12

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  • 6 of 17 people found this review helpful
    This sounds like a great evening meal for a night when time is short - prepared the previous evening and left in the fridge, taken out when I get home, and ready for the oven once that has pre-heated.
    It would have done me fine this evening! - 12/13/12

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  • 5 of 12 people found this review helpful
    sounds delightful and I bet you could pack in more veggies if you like!!! - 12/14/12

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  • Very Good
    5 of 10 people found this review helpful
    I make mine the night before - 12/8/12

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  • Incredible!
    4 of 5 people found this review helpful
    I made a variation of this the other night! I didn't put pepper in mine, but I did add spinach, and it was amazing!! - 1/27/13

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  • Incredible!
    4 of 4 people found this review helpful
    Fantastic! I made it with meatballs, not having sausage, and chucked extra herbs in. You could take this to a party! I made it with too little milk and too much pepper, obviously being unable to read(!), but nit was good anyway. And full of protein! Instant lunch for busy days! - 1/8/13

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  • 4 of 35 people found this review helpful
    I think this would be better is I omitted all that bread, replaced the skim milk and low fat cheese with real milk and full fat cheese and added some spinach and tomato slices :) - 12/13/12

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  • 3 of 6 people found this review helpful
    very yummy - 12/8/12

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  • Incredible!
    2 of 2 people found this review helpful
    I made this last night and had it for breakfast this morning. I used a 9 x 9 pan and cut it into 9 pieces. And for my bread I used left over bread I needed to use up like pitas, and multi-grain flatbread. And used roasted red peppers instead of just plain red peppers. It was really good! - 4/6/13

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  • O.K.
    2 of 3 people found this review helpful
    It had an ok taste except for the bread - didn't like the cubes of soggy bread in this. Think I'll try putting it in right before serving instead. - 2/17/13

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  • 1 of 3 people found this review helpful
    I haven't made this yet and wanted to create a makeover using egg beaters-- the calorie count is wrong as the recipe ingredients don't include the bread... - 2/21/14

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  • Incredible!
    1 of 5 people found this review helpful
    i luv this recipe, it sounds just perfect. - 6/12/13

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  • Incredible!
    1 of 1 people found this review helpful
    This is a really good recipe! I will make this one again and again as you can reheat it in the microwave, and it is really easy to make! Thanks for the great meal!! - 5/29/13

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  • Incredible!
    1 of 1 people found this review helpful
    Really flavorful, so nice to make the night before and just pop in the oven in the morning. - 5/13/13

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  • 1 of 7 people found this review helpful
    looks yummy. wil give it a try! - 1/6/13

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  • Incredible!
    1 of 7 people found this review helpful
    This sounds really yummy, and easy. - 1/6/13

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  • Very Good
    1 of 2 people found this review helpful
    My familu justed loved it. - 12/30/12

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  • Very Good
    1 of 6 people found this review helpful
    This just makes me hopeful that eating healthier need not mean less flavor. I love flavor. - 12/22/12

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  • 1 of 11 people found this review helpful
    save - 12/18/12

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