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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From EatingWell: November/December 1998 A dozen for brunch? No problem with our delicious makeover of a classic egg casserole. Assemble the casserole the evening before you plan to serve it. Ingredients:
5 ounces turkey sausage, breakfast (4 small links), casings removed |
1 teaspoon canola oil |
1 medium onion, chopped |
1 red pepper, chopped |
4 large eggs |
4 large egg whites |
2 1/2 cups milk, 1 |
1 teaspoon dry mustard |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
2/3 cup extra-sharp cheddar cheese, shredded |
10 slices white bread, crusts removed |
Directions:
1. Coat a 9-by-13-inch baking dish with cooking spray
2. Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.
3. Add oil, onion and bell pepper to skillet; cook, stirring occassionally, until vegetables soften, about 5 minutes. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.
4. Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/3 cup Cheddar.
5. Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage. Sprinkle with remaining 1/3 cup Cheddar. Cover with plastic wrap and refrigerate for a least 5 hours or overnight.
6. Preheat oven to 350.
7. Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.
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