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Sausage-and-Egg Casserole

Cooking Light

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Worthy of a Special Occasion

Yield: 9 servings

Ingredients

  • 1  pound  bulk turkey breakfast sausage
  • 3  cups  (1/2-inch) cubed white bread (about 6 [1-ounce] slices)
  • 2  cups  skim milk
  • 1 1/2  cups  egg substitute
  • 1/2  cup  (2 ounces) shredded reduced-fat sharp cheddar cheese
  • 1  teaspoon  dry mustard
  • Vegetable cooking spray

Preparation

Preheat oven to 350°.

Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well.

Combine sausage and next 5 ingredients (sausage through dry mustard) in a 13 x 9-inch baking dish coated with cooking spray; stir well. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.

Note: Look for this sausage product in the fresh-meat or freezer section of the grocery store.

Nutritional Information

Calories:
157 (27% from fat)
Fat:
4.7g (sat 1.7g,mono 1.7g,poly 0.9g)
Protein:
14.4g
Carbohydrate:
13.1g
Fiber:
0.4g
Cholesterol:
23mg
Iron:
1.2mg
Sodium:
471mg
Calcium:
150mg
Cooking Light, MAY 1996