Breakfast Casserole
Ingredients
-
12
oz
reduced-fat bulk pork sausage
-
1
medium
onion
-
2
whole
eggs
-
4
whites
egg whites
-
2
cups
fat-free milk
-
1½
tsp
stone ground mustard
-
1
tsp
salt
-
¼
tsp
pepper
-
8
slices
firm whole wheat bread, cubed
-
8
oz
shredded reduced-fat cheddar cheese
Instructions
- Cook sausage and onion in a skillet until the sausage is no longer pink, then drain and cool.
- In a large bowl, beat the eggs, egg whites, milk, mustard, salt, and pepper together.
- Stir in the bread cubes, cheese, and sausage mixture.
- Pour the mixture into a greased 13 x 9 inch baking dish and cover it.
- Refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Bake uncovered at 350°F for 35 to 40 minutes until a knife inserted comes out clean.
- Let stand for 5 minutes before cutting and serve.
Nutrition Facts (estimated)
Servings
12
Calories
211
Total fat
11g
Total carbohydrates
13g
Total protein
15g
Sodium
0mg
Cholesterol
0mg
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