Makes: 12 servings
Active Time: Total Time:
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
- 2 1/2 cups low-fat milk
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2/3 cup shredded extra-sharp Cheddar cheese, divided
- 10 slices white bread, crusts removed
PREPARATION
- Coat a 9-by-13-inch baking dish with cooking spray.
- Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.
- 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.
- Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/3 cup Cheddar.
- 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.
- Preheat oven to 350°F.
- Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.
TIPS & NOTES
- Make Ahead Tip: Prepare through Step 5; cover and refrigerate overnight.
- Keep food fresh: If you're storing food in your fridge for a few hours or more, it's best to keep it in an airtight container or in a container covered tightly with foil. Foil is best at creating a barrier that doesn't let unwanted flavors in (or out) while you store your food.
NUTRITION
Per serving: 142 calories; 7 g fat (2 g sat, 2 g mono); 99 mg cholesterol; 10 g carbohydrates; 10 g protein; 1 gfiber; 344 mg sodium; 114 mg potassium.Carbohydrate Servings: 1/2. Exchanges: 1/2 starch, 1/2 lean meat, 1 fat.
http://www.eatingwell.com/recipes/egg_sausage_casserole.html
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