Sausage and Cheese Egg Casserole (no potatoes)

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  • Number of Servings: 12
Ingredients
Cooking spray 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 3 cups hash brown potatoes1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese 1/4 teaspoon paprika
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.



Number of Servings: 12

Recipe submitted by SparkPeople user KRISTALEE80.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 132.8
  • Total Fat: 6.5 g
  • Cholesterol: 76.3 mg
  • Sodium: 578.9 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 14.4 g

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