Sausage and Cheese Egg Casserole (no potatoes)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 132.8
  • Total Fat: 6.5 g
  • Cholesterol: 76.3 mg
  • Sodium: 578.9 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 14.4 g

View full nutritional breakdown of Sausage and Cheese Egg Casserole (no potatoes) calories by ingredient

Number of Servings: 12


    Cooking spray
    12 ounces turkey breakfast sausage
    2 cups 1% low-fat milk
    2 cups egg substitute
    1 teaspoon dry mustard
    3/4 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon ground red pepper
    3 large eggs
    3 cups hash brown potatoes
    1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese
    1/4 teaspoon paprika


1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.
2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.

3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.

4. Preheat oven to 350°.

5. Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user KRISTALEE80.

TAGS:  Poultry |