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Sausage & Mushroom Brunch Casserole

Source of Recipe

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Sausage & Mushroom Brunch Casserole

About.com
By Fiona Haynes - Low Fat Cooking Expert
Serves 9
Prep Time: 15 minutes - Cook Time: 50 minutes - Total Time: 65 minutes

This sausage and mushroom casserole saves fat calories by using chicken sausage, liquid egg substitute in place of some of the eggs, and reduced fat cheese. I also use whole grain bread for added fiber. But the end result is still a delicious breakfast or brunch dish the whole family can enjoy. You can prepare this casserole ahead of time. Refrigerate overnight and bake in the morning.

Ingredients:
• 6 slices sliced whole wheat bread, crusts removed
• 1 tsp canola oil
• 1 onion, chopped
• 1 garlic clove, smashed
• 8 ounces chicken sausages, casings removed
• 8 ounces sliced mushrooms
• 2 large eggs
• 1 cup liquid egg substitute
• 1 cup fat free milk
• 1 tbsp Dijon mustard
• 2/3 cup shredded sharp cheese, divided
• Dash salt and pepper

Preparation:
Preheat oven to 350 degrees.

Cut bread into fourths and lay at the bottom of a 11 X 7 baking dish coated with nonstick cooking spray.

Heat oil in large skillet on medium heat. Cook onions and garlic until onions have softened, about 5 minutes.

Crumble chicken sausage meat into skillet; add mushrooms, and cook for 5 minutes until the meat has browned.

Whisk together eggs, egg substitute, milk, mustard, 1/3 cup of cheese and seasoning.

Pour over bread in baking dish. Top with sausage and mushroom mixture.

Add remaining cheese. At this point, you can cover and refrigerate the casserole overnight and bake in the morning.

Bake for 45-50 minutes at 350 degrees Fahrenheit until puffy and golden. Let rest for 10-15 minutes before serving.

Per Serving: Calories 202, Calories from Fat 55, Total Fat 6.1g (sat 2g), Cholesterol 66mg, Sodium 465mg, Carbohydrate 21.9g, Fiber 3.5g, Protein 15.8g