Mary Stoddard of Fountain Inn, South Carolina sent in the recipe for this healthy breakfast casserole that's perfect for a yummy breakfast or brunch. Since it's prepared ahead, it's convenient for serving on special occasions when you're hosting overnight guests.
Ingredients
- 12 ounces reduced-fat bulk pork sausage
- 1 medium onion, chopped
- 2 large eggs
- 4 large egg whites
- 2 cups fat-free milk
- 1-1/2 teaspoons ground mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8 slices firm white bread, cubed
- 2 cups shredded reduced-fat cheddar cheese
Directions
- In a nonstick skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain and cool.
- In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13x9-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
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