Breakfast Casserole
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 308.3
- Total Fat: 12.4 g
- Cholesterol: 84.9 mg
- Sodium: 669.2 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 2.0 g
- Protein: 27.7 g
View full nutritional breakdown of Breakfast Casserole calories by ingredient
Introduction
A sure family favorite! Make it the night before and pop into the oven when you wake up. A sure family favorite! Make it the night before and pop into the oven when you wake up.Number of Servings: 1
Ingredients
-
12 ounces light (50% less fat) breakfast sausage
1 teaspoon poultry seasoning
4 1/2 cups whole-wheat bread cubes
8 ounces shredded reduced fat sharp cheddar cheese
1 teaspoon mustard powder
2 large whole eggs
4 egg whites OR 1/2 cup egg substitute
2 cups low fat milk
Directions
1. Crumble sausage into a medium nonstick skillet. Cook over medium heat until nicely brown, breaking up into bits with spatula as it cooks. Sprinkle with poultry seasoning. Coat a 9 x 13 inch baking dish with canola cooking spray and set aside.
2. Add sausage to large bowl along with toasted bread squares, cheese, mustard powder and salt, if desired. Add whole eggs, egg whites (or egg substitute) and milk to mixing bowl, and beat on medium-low speed until smooth and completely blended.
3. Drizzle egg-milk mixture over the sausage and bread mixture; stir to blend. Pour into the prepared baking dish, spread top evenly, cover with foil, then chill in the refrigerator for 8 hours or overnight.
4. Preheat oven to 350 degrees and bake, covered in foil, for 45 minutes. Uncover the foil, and reduce the temperature to 325 degrees. Bake for about 20 minutes longer or until set.
Makes 8 servings.
2. Add sausage to large bowl along with toasted bread squares, cheese, mustard powder and salt, if desired. Add whole eggs, egg whites (or egg substitute) and milk to mixing bowl, and beat on medium-low speed until smooth and completely blended.
3. Drizzle egg-milk mixture over the sausage and bread mixture; stir to blend. Pour into the prepared baking dish, spread top evenly, cover with foil, then chill in the refrigerator for 8 hours or overnight.
4. Preheat oven to 350 degrees and bake, covered in foil, for 45 minutes. Uncover the foil, and reduce the temperature to 325 degrees. Bake for about 20 minutes longer or until set.
Makes 8 servings.
Member Ratings For This Recipe
-
QUEENTAMMY
-
ONANCY61
-
BIRDLEGS29
-
NEWME841
-
LADILYNNE
-
EARTH420
-
NEW_HUSKER_MAMA
-
CD1216054
-
MOMOFCHANCE
-
MOONDANCERLA
-
1BEARWIFE
-
THEFRZA
-
LWALLJASPER
-
CBSPECIAL
-
KOBER9999
What a great idea. I did make a few minor changes that made this much healthier!
Ground Turkey (97% lean) for sausage - HUGE calorie and cholesterol savings,
definitely used Egg Substitute,
Non Fat Milk instead of 1% milk
Thanks for the idea! :) Will make this again and I'll add some veggies to - 10/23/09
-
GEORGES-WIFE
-
***BUBBLES***
-
MKTHOMSON
-
GRACEOMALLEY
-
HEARTS58
-
ENUFF81020
-
MLMC69
-
DAWNOPFER
-
BARBSSTAN
-
RICKIANN
-
APRILBLESS
I substituted a few items for what I had in the fridge. Turkey sausage, fresh broccoli, mushrooms, and egg beaters garden vegetable mix. Then added ricotta cheese for texture, and hot pepper sauce, pepperjack cheese and crushed peppercorn for heat. Everything else I did per the recipe. Very good. - 12/8/09
-
ARMYMIMI
-
TIAGAYEPFA
-
NOMORELIMITS
-
SHARONFAY44
-
GOLDENDAZ
-
DEANRD7
-
CD3112538
-
MAELINDAS
-
VLDUNCAN
-
SUGARPUNK52
-
GGARDEN
-
TBUCKETSMOM
-
GRAMPIAN
-
LILWITCH13
-
DEBANNE1124
-
BEDARNELL
-
GOINGCRAZY!
-
ASMPP1
-
AUSGE123
-
ADDIEMARIE
-
KYCATS
-
SUSHAH
Delicious recipe. Breakfast casseroles are such a versatile meal. Because I use whatever ingredients I have available at the time, my casseroles differ (however slightly) whenever I make them. I may use biscuits instead of bread, add a layer of hash browns, use ham/bacon, or add onions/mushrooms. - 10/13/09
-
UNSTOPPABLE_
-
SMILEYGRL
-
PUNJAB
-
FARGET
-
DORCAS9
-
LDYSKYBLU
-
JCROCKETT2
-
ARLENELINK
-
GOODYBAR58
-
JEANY42
-
DEUCE119
-
BLUEBERRYHILL
-
CRACKERMOM
-
COLBYNANNY
-
LLBRCFAN
-
LLEEINIA
-
SCARLETTDOVE158
-
CHEDDERFISH
-
LIZBUCK1
-
GRANNYSUSAN
-
POLLYCLAUS
-
ILENE75
-
SOOKIE7718
-
JIM*S_QUEENIE
-
NESS316
-
BARBLAM1
-
SPARKLEPEEK
-
SANDALEIN
-
NETADARLING
-
GODDEZZ
-
TAWNYW68
-
BTREADWAY07
-
HONEY422
-
ULVUND50
-
BIZCHICKIE
-
ALOHRENZ
-
COLORADONANA
-
KELLI9001
-
DESERTDREAMERS
-
CD13637546
-
JAYELAITCH
-
AKARTIST1
-
FYRCOP
-
DALLASMAINE
-
JOHELF
-
DADDYS_GIRL6
-
BUDDY_LOVE
-
FITNESSFOODIE
-
PLUMBUNNY
-
CD4014916
-
4CONNIESHEALTH
-
METAFUKARI
I did this once in a Pyrex baking pan and once in a Crock Pot. Prefer the oven method best. I used less bread, about 2 cups versus the 4 1/2 called for in the original recipe. I added some hash browns and a bit of crumbled bacon and baked 45-50 minutes. Family loves this for most Sunday breakfasts. - 3/29/21