Breakfast Casserole Recipe
3/4 lb. lean turkey sausage
2 cloves garlic, minced
1 C. skim milk
2 (8 oz.) cartons egg substitute
1/4 C. shredded reduced-fat cheddar cheese
3 green onions, chopped
3/4 tsp. ground mustard
1/4 tsp. ground red pepper
2 slices white or wheat bread, cubed.
Over medium heat, cook the sausage and garlic until meat is browned, stirring to crumble meat. Drain in colander and pat with paper towels to soak up remaining fat. Combine milk, egg substitute, cheese, onions, mustard and pepper in a large bowl. Add meat and bread, stirring just until blended. Pour into a 2 quart casserole coated with nonstick cooking spray. Cover and place in refrigerator 12 hours or overnight. Bake uncovered at 350 °F. for 50 minutes or until set and lightly browned. 6 servings.
This is a great make ahead dish for serving overnight guests. Also delicious for brunch or dinner.
Per Serving: 231 calories, 9.7 g. fat
For more information contact:
Geissler Baker, M.Ed.
Extension Agent, Family & Consumer Sciences
3309 Burlington Rd., Greensboro, NC 27405
Phone: 336-375-5876 / Fax: 336-375-2295
Email: geissler_baker@ncsu.edu
Website: guilford.ces.ncsu.edu
Geissler Baker, Cooperative Extension