We love this casserole. I have made it for work functions, family breakfast’s, book clubs, you name it. Super easy and so good.
This recipe is from Cooking Light, April 2008.
I alter the recipe slightly, noted below.
Sausage and Cheese Breakfast Casserole
12 oz turkey breakfast sausage – I used pork this time
2 c 1% low fat milk – I used 2%
2 c egg substitute
1 tsp dry mustard
3/4 tsp salt
1/2 tsp ground black pepper
1/4 tps ground red pepper – I used chili powder
3 large eggs
16 (1 oz) slices white bread – I used a 16 oz loaf of sweet italian bread
1 c (4 oz) finely shredded reduced-fat extrasharp cheddar cheese – I used a 3 cheese blend
1/4 tsp paprika
Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 min or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.
Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.
Trim crusts from bread. Cut bread into 1-inch cubes. Add bread, sausage and cheese to milk mixture, stirring to combine. Pour bread mixture into a 13×9-inch baking dish coated with cooking spray, spreading mixture evenly. Cover and refrigerate 8 hours or overnight.
Remove casserole from refrigerator; let stand 30 minutes. Sprinkle evenly with paprika. Bake at 350 for 45 minutes, or until set and lightly browned. Let stand 10 minutes.
Like I said before, we love this casserole. It’s a great recipe to have on hand for visitors or a holiday morning.