Better Breakfast Casserole
- Minutes to Prepare:
- Minutes to Cook:
- 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, minced1/4 teaspoon red pepper flakes8 eggs3 cups skim milk5 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.5 slice Bread, mixed-grain (includes whole-grain, 7-grain)
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
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
Nutritional Info Amount Per Serving
- Calories: 249.3
- Total Fat: 11.8 g
- Cholesterol: 208.6 mg
- Sodium: 247.8 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 2.1 g
- Protein: 19.5 g
Member Reviews
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CD13356899
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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MINDBATTLE
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