Savory Breakfast Casserole

The vegetarian sausage adds a lot of sage flavor to the casserole and doesn't need to be precooked. The sausage often comes in a tube and is usually located in the refrigerated area of the produce section, near the tofu. Although we call this dish a breakfast casserole, you can serve it for dinner with sautéed greens or roasted red-skinned potatoes.

Yield: 2 casseroles, 3 servings per pan

Ingredients

• 2  cups  2% reduced-fat milk
• 1  cup  (4 ounces) shredded reduced-fat cheddar cheese, divided
• 1/2  cup  chopped green onions
• 1/2  teaspoon  dry mustard
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 8  large egg whites
• 4  large eggs
• 14  ounces  meatless fat-free sausage, crumbled (such as Gimme Lean!)
• 4  cups  (1/2-inch) cubed white bread (about 4 1/2 ounces)
• Cooking spray

Preparation

Preheat oven to 350°.

Combine the milk, 1/2 cup cheddar cheese, green onions, and next 5 ingredients (green onions through eggs), stirring with a whisk.

Divide sausage and bread evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Pour egg mixture evenly between pans. Top each pan with 1/4 cup cheese.

Cover each pan with foil. Bake at 350° for 20 minutes. Uncover and bake an additional 40 minutes or until a wooden pick inserted in center comes out clean.

To freeze unbaked casserole: Prepare through Step 3. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Thaw completely in refrigerator (about 24 hours). Preheat oven to 350º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350º for 40 minutes. Uncover and bake an additional 50 minutes or until bubbly.

Nutritional Information

Calories:

316 (26% from fat)

Fat:

9.2g (sat 4.3g,mono 2g,poly 0.6g)

Protein:

30g

Carbohydrate:

26.7g

Fiber:

2.2g

Cholesterol:

162mg

Iron:

3.2mg

Sodium:

864mg

Calcium:

347mg