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Breakfast Casserole

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,
© Taste of Home 2013

2 of 2

Breakfast Casserole (continued)

Nutrition Facts: 11 g fat (5 g saturated fat), 51 mg cholesterol, 690 mg sodium, 13 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013