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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Egg & Sausage Casserole

      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
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      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.
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