Breakfast Casserole

 
 
 

By 

All your favorite breakfast items, tossed in a 13x9-inch baking pan and served up with a smile, and maybe a cup of coffee for mom and dad. For a vegetarian option, try substituting your favorite soy sausage for the meat or a slice of avocado on top.

Ingredients

  • 12 ounces reduced-fat bulk pork sausage
  • 1 medium onion, chopped
  • 2 eggs
  • 4 egg whites
  • 2 cups fat-free milk
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 slices firm white bread, cubed
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese

Directions

  1. In a nonstick skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain and cool. In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 servings.

Nutrition Facts: 1 piece equals 211 calories, 11 g fat (5 g saturated fat), 51 mg cholesterol, 690 mg sodium, 13 g carbohydrate, 1 g fiber, 15 g protein.

Recipe courtesy Taste of Home magazine. Visit TasteofHome.com for more healthy breakfast casseroles under 300 calories.

 
 





 
 
 
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