Mary Stoddard of Fountain Inn, South Carolina sent in the recipe for this healthy breakfast casserole that's perfect for a yummy breakfast or brunch. Since it's prepared ahead, it's convenient for serving on special occasions when you're hosting overnight guests.
Breakfast Casserole
Breakfast Casserole
Prep Time
20 min
Cook Time
35 min
Yield
12 servings
Ingredients
- 12 ounces reduced-fat bulk pork sausage
- 1 medium onion, chopped
- 2 large eggs
- 4 large 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 shredded reduced-fat cheddar cheese
Directions
- 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 13x9-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts
1 piece: 211 calories, 11g fat (5g saturated fat), 51mg cholesterol, 690mg sodium, 13g carbohydrate (0 sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
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