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Crockpot Breakfast Casserole




Source of Recipe


SFin1000 (Sharala) 10/6/01


List of Ingredients




2 Tablespoons Vegetable oil
1 pound turkey breakfast sausage (low fat)
2 scallions, or green onions, chopped
6 cups French bread (about half a loaf) cubed
1 container Egg Beaters® 99% egg substitute, 4 egg size
2 1/3 Cups skim milk
2 tablespoons dijon mustard
1/2 teaspoon black pepper
1/4 teaspoon blackened seasoning, optional

Recipe



Brown the onions and sausage together in a skillet, sprinkling it with some of the blackened seasoning as you turn it. I cook the sausage thoroughly at this time. (You can do this night before, and keep in fridge until you assemble in AM. That's what I do, to minimize morning confusion!) Mix the eggbeaters, milk, mustard and seasonings together. Spray the crockpot with Pam (Heavy! twice! three times! Otherwise it sticks and makes an awful mess to clean up!) and add the bread cubes. Then layer the turkey mixture and the cheese over the bread. Finally, add the egg mixture. Cover and cook on high 3 hours. Can be held on low after that. Serves 4.

SHARALA NOTES:

I doubled this for the brunch. It served 10 and there was some left over.* *According to the recipe, you can set this up the night before if you have a removeable crock and put the crock into the pot in the morning and start it cooking. I have not tried it that way, mostly because my refrigerator is not big enough to hold the crock overnight. Otherwise I would try it. Then it might take an extra half hour.

*Be sure to soak the CP as you as you have dished up. It really sticks if you don't.