Egg & Sausage Casserole

Low Sodium Low Potassium Low Phosphorus Low Protein Diabetes-Friendly No Shellfish Nut-Free American Turkey Breakfast Dinner

Egg & Sausage Casserole

Low Sodium Low Potassium Low Phosphorus Low Protein Diabetes-Friendly No Shellfish Nut-Free American Turkey Breakfast Dinner
12 servings
Prep time: 35 minutes
Total time: 6 hours 15 minutes

Description

A dozen for brunch? No problem with our delicious makeover of a classic egg casserole. Assemble the casserole the evening before you plan to serve it.

Directions

  1. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.
  3. Add oil, onion and bell pepper to skillet; cook, stirring occasionally, until vegetables soften, about 5 minutes. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.
  4. Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/3 cup Cheddar.
  5. Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage. Sprinkle with remaining 1/3 cup Cheddar. Cover with plastic wrap and refrigerate for at least 5 hours or overnight.
  6. Preheat oven to 350°F.
  7. Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.

Tips

  • To make ahead: Prepare through Step 5; cover and refrigerate overnight.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories142 cal
  • Total Fat7.1 g
  • Saturated Fat2.6 g
  • Cholesterol90 mg
  • Sodium327 mg
  • Carbohydrate Total9.6 g
  • Protein9.4 g
  • Phosphorus145 mg
  • Potassium197 mg
  • Fiber0.7 g
  • Calcium140 mg

Ingredients

  • 5 ounces turkey breakfast sausage, (4 small links), casings removed
  • 1 teaspoon canola oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 4 large eggs
  • 4 large egg whites
  • 2½ cups low-fat milk
  • 1 teaspoon dry mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ⅔ cup shredded extra-sharp Cheddar cheese, divided
  • 10 slices white bread, crusts removed

Ingredients

  • 5 ounces turkey breakfast sausage, (4 small links), casings removed
  • 1 teaspoon canola oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 4 large eggs
  • 4 large egg whites
  • 2½ cups low-fat milk
  • 1 teaspoon dry mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ⅔ cup shredded extra-sharp Cheddar cheese, divided
  • 10 slices white bread, crusts removed
  • 5 ounces turkey breakfast sausage, (4 small links), casings removed
  • 1 teaspoon canola oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 4 large eggs
  • 4 large egg whites
  • 2½ cups low-fat milk
  • 1 teaspoon dry mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ⅔ cup shredded extra-sharp Cheddar cheese, divided
  • 10 slices white bread, crusts removed

Description

A dozen for brunch? No problem with our delicious makeover of a classic egg casserole. Assemble the casserole the evening before you plan to serve it.

Directions

  1. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.
  3. Add oil, onion and bell pepper to skillet; cook, stirring occasionally, until vegetables soften, about 5 minutes. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.
  4. Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/3 cup Cheddar.
  5. Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage. Sprinkle with remaining 1/3 cup Cheddar. Cover with plastic wrap and refrigerate for at least 5 hours or overnight.
  6. Preheat oven to 350°F.
  7. Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.

Tips

  • To make ahead: Prepare through Step 5; cover and refrigerate overnight.
© Meredith Operations Corporation. All rights reserved. Used with permission.