Better Breakfast Casserole

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Better Breakfast Casserole

4.3 of 5 (46)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 249.3
  • Total Fat: 11.8 g
  • Cholesterol: 208.6 mg
  • Sodium: 247.8 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 19.5 g

View full nutritional breakdown of Better Breakfast Casserole calories by ingredient
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Introduction

This make-ahead breakfast is perfect for busy mornings or Sunday brunches. And it has half the calories and 1/3 the fat of the original.
This make-ahead breakfast is perfect for busy mornings or Sunday brunches. And it has half the calories and 1/3 the fat of the original.

Number of Servings: 8

Ingredients

    8 ounces (1 recipe) low-sodium breakfast sausage*
    1 bell pepper, chopped (about 1 cup)
    1 medium onion, chopped (about 1/2 cup)
    4 ounces mushrooms, sliced (about 1 cup)
    1 garlic clove, minced
    1/4 teaspoon red pepper flakes
    8 eggs
    3 cups skim milk
    5 cups whole-grain bakery-style bread, crusts removed and cubed**
    2/3 cup shredded low-fat pepper Jack or Cheddar cheese

    *We used Chef Meg's recipe for low-sodium sausage, but the dish will work with store-bought pork, turkey or even vegetarian sausage. You could also use bacon or turkey bacon.

    **Use a dense bakery-style bread rather than soft sandwich bread in this recipe. If you prefer the added texture, you can leave the crusts on the bread.5 slice Bread, mixed-grain (includes whole-grain, 7-grain)

Directions

Preheat the oven to 350 degrees F if you're making this in the morning rather than the night before.

Coat a 9"x13" baking dish with nonstick cooking spray.

Cook the sausage in a nonstick skillet over medium heat. Break up the meat into bite-size chunks as it cooks. When the meat is about halfway cooked, add the pepper and onions. Cook for three minutes, until the vegetables start to soften, then add the mushrooms and garlic. Cook another two minutes, until the mushrooms have started to brown. Add the red pepper flakes and remove from heat.
Transfer the veggies and meat to a medium bowl to speed up the cooling process.

While the meat and veggies are cooling, combine eggs with milk in a medium mixing bowl.

Layer three cups of the bread in the bottom of the baking dish. Spoon the veggies and sausage over the bread, then sprinkle on half the cheese.
Carefully pour the eggs and milk into the dish, then top with the remaining bread cubes and cheese.
Use the back of a serving spoon to press down on the layers to help the bread soak up the eggs.
Cover the dish and refrigerate for up to 24 hours.

When you're ready to bake the dish, preheat the oven to 350 degrees.
Bake the casserole 35-40 minutes, until the eggs are no longer runny and the bread is golden brown.

Serving Size: Makes 8 servings

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Member Ratings For This Recipe


  • Incredible!
    15 of 15 people found this review helpful
    I followed the recipe exactly and it was WONDERFUL!!! - 12/13/12

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  • Incredible!
    13 of 13 people found this review helpful
    Amazing--not too eggy and super easy! I substituted ham and 1/2 egg whites. - 1/10/13

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  • Incredible!
    13 of 17 people found this review helpful
    A friend of mine made to suggestion.
    1. If your low sodium breakfast sausage is used,then don't add the 1/4tsp red pepper flakes to the casserole. They said it was very spicy.
    2. They suggested removing the top layer of bread entirely or drying the bread and chop it into very small crumbs.
    - 12/24/12

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  • Incredible!
    9 of 9 people found this review helpful
    I used a veggie sausage and it made a tasty, one dish meal last night. And it looked pretty. Will try a more flavorful cheese next time, maybe chipotle cheddar. - 12/18/12

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  • Incredible!
    9 of 9 people found this review helpful
    I made mine with fresh onion rolls for the bread- for the added flavor - and cut out the green pepper. NO other changes. It was great :) - 12/18/12

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