Healthy Breakfast Casserole

I love breakfast!  This is a recipe I use when we have visitors staying over.  I love that you can make it ahead of time and keep it in the fridge over night and pop it in the oven in the morning.  We like this one so much at our house, that we have it for dinner sometimes too!

Healthy Breakfast Casserole

You will need:

12 ounces turkey breakfast sausage

2 C.  Milk - I use 1%

2 C. egg substitute

3 eggs

lg. pinch of dry mustard

pinch of sea salt

dash of black pepper

dash of ground red pepper

16 slices whole wheat toast, crusts cut off

A little more than a cup of reduced-fat extra sharp shredded cheddar cheese

Cooking spray

Paprika for sprinkling

Directions:

In a medium pan, brown the turkey sausage over medium heat until cooked through.  Drain and set aside to cool.

In a large bowl, mix together milk, egg substitute, eggs, dry mustard, sea salt, black pepper, and red pepper.

Slice the crusts off of the bread and cut into cubes, about an inch in size.  Add bread, sausage, and cheese to egg mixture and blend together.  Spray and 8 1/2 x 11 in. casserole and evenly spread mixture in it. 

At this point you can cover the casserole and keep it in the fridge over night.  In the morning, (or now, if you just want to cook it) sprinkle paprika over the top to lightly dust the casserole.  Place in the oven for about 45 minutes at 350 degrees.

ENJOY!

Adapted from Cooking Light


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