Italian Sausage Egg Bake - Lighter Version

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 214.1
  • Total Fat: 8.4 g
  • Cholesterol: 36.3 mg
  • Sodium: 615.4 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 0.5 g
  • Protein: 21.3 g

View full nutritional breakdown of Italian Sausage Egg Bake - Lighter Version calories by ingredient


Introduction

**My whole family, kids included, liked this dish. Originally the dish called for whole eggs, whole-fat cheese and pork sausage, but I made some changes so that we can still enjoy it while watching our waistline!** Because you do all the prep the night before, this dish makes the mornings easier! Recipe is easy to alter to make a smaller casserole (I have halved and quartered this recipe before). **My whole family, kids included, liked this dish. Originally the dish called for whole eggs, whole-fat cheese and pork sausage, but I made some changes so that we can still enjoy it while watching our waistline!** Because you do all the prep the night before, this dish makes the mornings easier! Recipe is easy to alter to make a smaller casserole (I have halved and quartered this recipe before).
Number of Servings: 12

Ingredients

    8 slices white bread, cubed
    4 Turkey Italian Sausage links (1-lb)
    2 cups shredded reduced fat cheddar cheese
    2 cups shredded part-skim mozzarella
    9 egg whites (or equivalent of liquid egg whites)
    3 cups skim milk
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 teaspoon fennel seed, crushed (optional)

Tips

Try different flavors of sausage, cheese and seasoning to change up the flair! Chipotle turkey sausages with Mexican blend cheese and chili powder and oregano would be good too!


Directions

Cube bread slices and place in 9x13-inch pan, set aside. Remove casings from sausages, place in large skillet and brown over medium heat, breaking up sausage as it cooks. Cooks until no longer pink, drain. Spoon sausage over bread cubes and top with cheeses.

In large bowl, whisk egg whites, milk and seasonings; pour over casserole. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake at 350 degrees for 50-55 minutes or until golden brown on top. Let stand 5 minutes before cutting. Yield: 12 servings.



Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user SHORWICH10.