Sausage & Egg Breakfast Casserole
Source of Recipe
WW Quick, Light and Healthy Cookbook
Recipe Introduction
6 Servings; 3Points per serving
List of Ingredients
3 cups (1-in. cubed) French Bread
10 oz. bulk turkey sausage, cooked drained and weigh out 8 oz.
1/4 cup to 1/2 c. chopped green or white onions (about 4 green onions)
3/4 cup (3-oz) shredded reduced-fat sharp cheddar cheese
1 cup fat-free or 1% milk
1 cup egg substitute or use combination of one egg and whites
2 tsp dry mustard (optional)
1/4 tsp salt
1/4 tsp pepper or to taste
Recipe
Preheat oven to 350 degrees
Heavily spray 7"11" casserole bottom and sides with Butter Pam
Arrange bread cubes in the dish. Set aside. Coat a large nonstick skillet with cooking spray; place skillet over med-high heat until hot. Add sausage and green onions; cook until sausage is browned, stirring until it crumbles. Drain and pat away all grease Weight out 8 oz. Layer sausage mixture and cheese over bread cubes. Combine milk and remaining 4 ingredients; pour over bread mixture, bread and cheese. Press down on bread mixture with a spatula to cover totally with milk mixture. Cover and chill 8 hours or overnight. Bake casserole, uncovered, at 350ºF. for 45 min. or until set and lightly browned. Let stand 5 min. before serving.
Yields: 6 servings
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