Parmesan Chicken Sausage Breakfast Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 249.2
- Total Fat: 12.4 g
- Cholesterol: 30.7 mg
- Sodium: 495.7 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.3 g
- Protein: 13.9 g
View full nutritional breakdown of Parmesan Chicken Sausage Breakfast Casserole calories by ingredient
Introduction
This is perfect for a gluten free and lactose free diet. Those without food sensitivities can use regular multigrain bread and lowfat milk. (Parmesan cheese contains little to no lactose....the older and harder the cheese, the lower the lactose level.) This is perfect for a gluten free and lactose free diet. Those without food sensitivities can use regular multigrain bread and lowfat milk. (Parmesan cheese contains little to no lactose....the older and harder the cheese, the lower the lactose level.)Number of Servings: 6
Ingredients
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Olive oil cooking spray
6 slices Rudi's Gluten Free Multigrain bread (cubed)
1 T EVOO
1 box (10 links) Applegate Chicken and Sage Breakfast Sausage, chopped
1/4 cup finely diced sweet onion or leek
1 1/2 cups unsweetened coconut milk (can use lowfat milk if not lactose intolerant)
1 dried chipotle pepper, rehydrated, seeded and diced
8 large egg whites
1/4 cup grated parmesan cheese
2 T finely chopped fresh parsley (or 1 tsp dried)
2 large plum tomatoes sliced into rounds
Directions
Preheat oven to 375 degrees.
Spray 9"x13" pan with olive oil spray. Line with cubed bread crumbs.
Saute onion in EVOO in a nonstick skillet until translucent then combine with chopped sausage.
Add 1/4 cup coconut milk and chopped chipotle pepper to blender and blend until pepper is finely chopped. Add remaining coconut milk and blend.
Add egg whites, half of the parmesan cheese and the parsley. Combine thoroughly.
Pour over bread mixture, then layer the meat and onion mixture. Place the tomato rounds on top of the mixture, gently pressing them so that the egg mixture covers them as much as possible. Sprinkle with remaining parmesan cheese.
Bake for approx. 40 - 60 minutes, depending on your oven.
Can be served hot from the oven or at room temperature.
Number of Servings: 6
Recipe submitted by SparkPeople user CHRISTINEDION.
Spray 9"x13" pan with olive oil spray. Line with cubed bread crumbs.
Saute onion in EVOO in a nonstick skillet until translucent then combine with chopped sausage.
Add 1/4 cup coconut milk and chopped chipotle pepper to blender and blend until pepper is finely chopped. Add remaining coconut milk and blend.
Add egg whites, half of the parmesan cheese and the parsley. Combine thoroughly.
Pour over bread mixture, then layer the meat and onion mixture. Place the tomato rounds on top of the mixture, gently pressing them so that the egg mixture covers them as much as possible. Sprinkle with remaining parmesan cheese.
Bake for approx. 40 - 60 minutes, depending on your oven.
Can be served hot from the oven or at room temperature.
Number of Servings: 6
Recipe submitted by SparkPeople user CHRISTINEDION.