Healthy Sausage and Cheese Breakfast Casserole Recipes < Healthy Breakfast Recipes – Cooking Light

Healthy Sausage and Cheese Breakfast Casserole Recipes < Healthy Breakfast Recipes – Cooking Light.

What do you ladies think?  I think I remember Sunny doing some kind of egg casserole type think in muffin tins last TBT.    I’m thinking this recipe with all real eggs, no egg substitute…  the sausage, almond milk?  and…  we could substitute quinoa for the bread pieces.  Add some spinach?  Maybe some mushrooms and bell peppers?  Yeah?

Maybe I’ll make something similar later this week/next week…

oh-sausage-cheese-breakfast-casserole-new-l

Ingredients:

1 teaspoon canola oil

12 ounces turkey breakfast sausage

2 cups 1% low-fat milk

2 cups egg substitute

1 teaspoon dry mustard

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

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

Cooking spray

  • Preparation
  • 1. 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.
  • 2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.
  • 3. 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, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.
  • 4. Preheat oven to 350°.
  • 5. Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.
  • Kathy Kitchens Downie, RD, Cooking Light
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3 Responses so far »

  1. 1

    If you want to skip the cheese, use spicy Italian sausage and add salt. You could probably use less bread, too, if you’re doing the muffin tins route instead of a casserole. Oh, and you can add broccoli or spinach, too, but then you need to adjust the amount of egg and milk you use so you don’t end up with too much batter. Anyway, it’s delicious no matter how you make it.


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