Sausage, Onion and Mushroom Breakfast Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.8
  • Total Fat: 7.9 g
  • Cholesterol: 23.3 mg
  • Sodium: 441.8 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 17.2 g

View full nutritional breakdown of Sausage, Onion and Mushroom Breakfast Casserole calories by ingredient
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Number of Servings: 8


    3 cups white bread, cubed
    2 hot italian turkey sausages
    1 small to medium onion, chopped
    9 medium sized mushrooms, sliced
    1 16-oz carton Egg Beaters or egg substitute
    1/3 cup non-fat milk
    1 cup reduced fat cheddar cheese


Slice bread into 1 inch cubes and set aside. Remove casings from sausage and set aside. Chop onion and slice mushrooms. Add sausage and onion to frying pan over medium high heat. Break sausage apart and cook until sausage are browned and onion is cooked through. Remove any fat drippings from the pan and return to heat.

Add sliced mushrooms and cook another 2-3 minutes. Remove from heat.

Toss together sausage mixture and bread in large bowl. Mix together entire carton (16 oz) of Egg Beaters and 1/3 cup milk. Pour over bread.sausage mixture. Place half of mixture in large casserole dish sprayed with cooking spray. Top this layer with 1/2 cup reduced fat cheddar. Cover with remaining bread mixture. Cover and refrigerate for 30 minutes to an hour.

Preheat oven to 350F. Cover casserole with aluminum foil and bake for 25 minutes. Remove aluminum cover and top with remaining 1/2 cup cheese and bake uncovered for an additonal 25 minutes.

Allow casserole to set for 10 minutes before cutting and serving. Makes 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user KIKIDWANDERER.

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