Wednesday, December 22, 2010

Holiday Breakfast: Egg and Sausage Casserole

This is a breakfast recipe that would be great for Christmas morning. What's so great about it is you can make it a day ahead and just pop it in the oven in the morning. You wouldn't even have to worry about waking anyone up because the smell of this baking is phenomenal. It has all you need for breakfast (minus the coffee) in one pan. Not only is this easy but its healthier than your average breakfast too.

Egg and Sausage Casserole
Adapted from


5 ounces turkey breakfast sausage, (4 small links), casings removed
1 teaspoon canola oil
1 onion, chopped
1 red bell pepper, chopped
4 large eggs
4 large egg whites
2 1/2 cups low-fat milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup shredded reduced-fat extra-sharp cheddar cheese, divided
10 slices whole wheat bread, crusts removed


Coat a 9-by-13-inch baking dish with cooking spray.

Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.

Add oil, onion and bell pepper to skillet; cook, stirring occasionally, until vegetables soften, about 5 minutes. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.

Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/2 cup Cheddar.

Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage. Sprinkle with remaining 1/2 cup Cheddar. Cover with plastic wrap and refrigerate for at least 5 hours or overnight.

Preheat oven to 350°F. Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.


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