Breakfast casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 192.4
  • Total Fat: 8.4 g
  • Cholesterol: 35.9 mg
  • Sodium: 579.6 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 17.2 g

View full nutritional breakdown of Breakfast casserole calories by ingredient


Introduction

Breakfast casserole. I love to make this on holidays. I can prepare it the night before and cook in am. Tastes great! Breakfast casserole. I love to make this on holidays. I can prepare it the night before and cook in am. Tastes great!
Number of Servings: 12

Ingredients

    *Turkey, Ground turkey, 93% lean, 16 oz (remove)
    Croutons, seasoned, 2.5 cup (remove)
    Egg substitute, liquid (Egg Beaters), 1 cup (remove)
    *Skim Milk, 2.25 cup (remove)
    Cream of Mushroom Soup, 1 can (10.75 oz) (remove)
    Spinach, frozen, (14 oz) yields (remove)
    Mushrooms, canned,12 oz (remove)
    *Kraft Shredded 2% Mexican Four Cheese blend, 1.5 cup

Tips

I have done this receipe with other added vegetables; onions, green peppers, red peppers. Almost any would work! Also, adding salsa once its done adds some zest.


Directions

Crumble and cook ground turkey in skillet over medium heat until browned. Drain and rinse. Spread over croutons in baking dish that has been sprayed with cooking spray. In a bowl whisk eggs beaters, dried mustard, soup and milk in bowl until blended.
Add spinach (thaw and sqeeze all the excess water) and add drained mushrooms to top of turkey and croutons in baking dish. Pour egg beater mixture over sausage and croutons and vegi's. Sprinke with cheese. Refrigerate overnight. Preheat oven to 325F. Bake 50 minutes or until set

Serving Size: makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user JONDAK.