Sausage and Cheese Breakfast Casserole

YIELD: 12 servings (serving size: about 1 cup)

Ingredients
Cooking spray
12 ounces turkey breakfast sausage
2 cups 1% low-fat milk
2 cups egg substitute
1 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
3 large eggs
16 (1-ounce) slices white bread
1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese
1/4 teaspoon paprika

Preparation
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.

2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.

3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.

4. Preheat oven to 350°.

5. Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.


Amount per serving
Calories: 184
Calories from fat: 33%
Fat: 6.8g
Saturated fat: 3.2g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 0.8g
Protein: 15.9g
Carbohydrate: 14g
Fiber: 0.6g
Cholesterol: 76mg
Iron: 2.2mg
Sodium: 636mg
Calcium: 181mg