Egg & Sausage Casserole

Breakfast

Enjoy this healthy and classic egg casserole in the morning by preparing this in the evening ahead of time!

Ingredients

10-12 Servings

  • 5 ounces turkey breakfast sausage, (4 small links), casings removed
  • 1 teaspoon canola oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • Peppers Bell, Field Grown Red, Green, & Yellow
  • 1 ea for $0.88Thru 09/05
  • 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

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 ⅓ 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 ⅓ 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.