As I mentioned last week we had my friend and her husband stay with us one weekend. I wanted something low maintenance but delicious for breakfast Sunday morning. I knew this casserole would fit the bill. We usually have this dish on Christmas morning along with Creme Brulee French Toast. I thought with Easter and Mother’s Day rapidly approaching this might be useful for those who are hosting a brunch for either occasion. I browned the sausage and cut the bread into cubes earlier in the day on Saturday, and then mixed up the remaining ingredients before we headed out to dinner. I ended up using regular pork sausage because turkey sausage was nowhere to be found. It did still end up being a lighter version since I used egg beaters. I was able to get it in the oven Sunday morning and serve it with some fresh strawberries, cinnamon bread, and banana bread that I had made earlier in the week. It was as delicious as I had remember and thoroughly enjoyed by everyone.
Sausage & Egg Casserole
What you’ll need:
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 16 (1-ounce) slices white bread
1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese
1/4 teaspoon paprika
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.
In a bowl combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.
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. Make sure to spread the egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight. Preheat oven to 350°. Remove casserole from refrigerator; bring to room temperature. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.
Source: Cooking Light