Wednesday, February 3, 2010

(23) Make-Ahead Breakfast Casserole

As I mentioned last night, this was pretty easy to put together (about 20 minutes start to finish). Look for the tube of turkey sausage in the freezer section. I haven't eaten in quite a while and it was surprisingly tasty!! I had to cook the casserole about 10 minutes longer than written because it was still really wet in the center.

I have to admit, one serving was a tease! I wanted more! This was really good and I will make it again. You could serve 4 good size servings for weekend guests or put this on a brunch spread with other goodies. Did I mention this was good!? YUM!

Make-Ahead Breakfast Casserole

Yield: 6 servings (serving size: about 1 cup)
Source: Cooking Light Magazine, May 2007

8 ounces ciabatta bread, cut into 1-inch cubes
Cooking spray
1 pound turkey breakfast sausage
1/2 cup chopped green onions
1 1/4 cups fat-free milk
1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
2 large eggs
1 (8-ounce) carton egg substitute
2 tablespoons chopped fresh parsley

Preheat oven to 400°.

Arrange bread cubes in a single layer on a baking sheet. Bake at 400° for 8 minutes or until toasted.

Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Combine sausage, bread, and onions in a large bowl. Combine milk, cheese, eggs, and egg substitute in a medium bowl, stirring with a whisk. Add milk mixture to bread mixture, tossing to coat bread. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Uncover casserole. Bake at 350° for 50 minutes or until set and lightly browned. Sprinkle with parsley; serve immediately.

CALORIES 344 (28% from fat); FAT 10.8g (sat 4.2g,mono 2.2g,poly 1g); IRON 3.3mg; CHOLESTEROL 123mg; CALCIUM 227mg; CARBOHYDRATE 26.4g; SODIUM 983mg; PROTEIN 28.7g; FIBER 1g

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