Breakfast Casserole
Mary Stoddard of Fountain Inn, South Carolina sent in the recipe for this hearty cheese and sausage casserole that's perfect or a yummy breakfast or bunch. Since it's prepared ahead, it's convenient for serving on special occasions when you're hosting overnight guests.12 ServingsPrep: 20 min. + chilling Bake: 35 min. + standing
Ingredients
- 12 ounces reduced-fat bulk pork sausage
- 1 medium onion, chopped
- 2 eggs
- 4 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 (8 ounces) 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 13-in. x 9-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
- near the center comes out clean. Let stand for 5 minutes before
- cutting. Yield: 12 servings.
Nutrition Facts: 1 piece equals 211 calories, 11 g fat (5 g saturated fat), 51 mg cholesterol, 690 mg sodium,