Oxmoor House

Prep this the night before for an easy breakfast or brunch. Find turkey sausage in the freezer section of the supermarket with other breakfast meats.

Yield: 12 servings (serving size: about 1 cup)
Total: 9 Hours, 43 Minutes

Recipe Time

Hands On: 18 Minutes

Total: 9 Hours, 43 Minutes

Ingredients

  • 1 teaspoon canola oil
  • 12 ounces turkey breakfast sausage $
  • 2 cups 1% low-fat milk
  • 2 cups egg substitute
  • 1 teaspoon dry mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 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 $
  • Cooking spray

Preparation

  1. 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. 2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.
  3. 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. 4. Preheat oven to 350°.
  5. 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.

Kathy Kitchens Downie, RD, Cooking Light
APRIL 2008

Nutritional Information Amount per serving

  • Calories: 245
  • Fat: 9.2g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.3g
  • Protein: 18.5g
  • Carbohydrate: 20.4g
  • Fiber: 0.8g
  • Cholesterol: 84mg
  • Iron: 2.5mg
  • Sodium: 609mg
  • Calcium: 185mg
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