Lean(Er) Breakfast Casserole Recipe #380381
A great alternative for the heavier Breakfast Casseroles.
by SRF68
1½ hours | 30 min prep
SERVES 8
- 1 lb turkey sausage
- 6 cups bread, cubed (suggest French or Italian)
- 1/4 lb sharp cheddar cheese, shredded (low fat)
- 1/4 lb monterey jack pepper cheese, shredded (low fat)
- 1 (16 ounce) container Egg Beaters egg substitute (or 8-10 eggs)
- 1/4 cup sour cream (reduced fat)
- 3 cups low-fat milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon dried chives
- 1 onion, small diced
- 1 teaspoon dry mustard
- 1/2 teaspoon worcestershire sauce
- Break up turkey sausage in skillet over medium heat until no longer pink.
- Place bread cubes in a lightly greased 9" X 13" baking pan.
- Sprinkle bread evenly with cheese, and top with sausage.
- Whisk together eggs, milk, sourcream, chives, onions, salt, pepper, dry mustard and Worcestershire sauce and pour over bread mixture.
- Cover and chill overnight.
- Let stand at room temperature 30 minutes.
- Bake at 350 degrees for 50-60 minutes, or until set.
- Let stand 10 minutes before serving.
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5 stars