This Classic Breakfast Casserole makes the perfect savory breakfast loaded with crumbled sausage, eggs, cheese and whole wheat bread that is sure to be a crowdpleaser!
Happy Monday everyone!
WOW I feel like it’s been forever since I posted an actual recipe, things have just been so hectic! But alas, I can’t keep myself away from the kitchen for too long. So I thought, why not start Monday morning off with one of my favorite breakfast casserole recipes that I made yesterday for brunch.
I absolutely LOVE this casserole because not only will it feed a small army {or you know a few of your friends Sunday morning} but you prepare it the night before so the only thing you have to do is pop it in the oven!
Easy peasy.
Next time I think I’ll try a spicier sausage as well as throw in some chopped red bell pepper for some pretty coloring. You really can’t go wrong with this recipe and can pretty much pick and choose what you want to add to it! Yes ladies, this is a pretty hearty dish, but trust me your men will LOVE you for it and I can pretty much guarantee you’ll be sneaking a slice too. Best part is they won’t even know that it’s low in fat and calories.
Sneaky sneaky.
Since we went to DC United soccer game all day Saturday, I had some of our friends stay the night and served this up Sunday morning. It was a hit! Best hangover food ever and sure beats a trip to IHOP any day. I mean I’ll take any excuse to stay in my pajamas on a Sunday!
Breakfast Casserole
Ingredients
- 12 oz. reduced-fat bulk pork sausage
- 1 medium onion
- 2 eggs
- 4 egg whites
- 2 cups fat-free milk
- 1 1/2 tsp. stone ground mustard
- 1 tsp. salt
- 1/4 tsp. pepper
- 8 slices firm whole wheat bread, cubed
- 2 cups 8 oz shredded reduced-fat cheddar cheese
Instructions
- The night before, cook sausage and onion over medium-high heat in a nonstick skillet 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 13 x 9 inch baking dish coated with cooking spray. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for about 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh Kelly, This looks wonderful! I love egg bakes and your loosk wonderful! This would also make for a great quick morning breakfast throughout the week.
Looks lovely my dear! This would be a good for dinner too! I always enjoy breakfast for dinner!
Weekend breakfasts are my favorite. Time to sit and eat with my husband, plan our day and eat yummy foods, I’m going to make him this next weekend!
YUMMY! I have a breakfast casserole I make that is very similar and so yummy! Love these because you can make the night before then bake the next morning. Perfecto!
Ooooh Kelly, this looks delish! I’m definitely going to give this one a go!
Nice retail therapy choices 🙂 And a great recipe. I also make a version of this type of casserole and you’re right that it’s a big hit with a man, low calories and all 🙂 Thanks.
I actually love the idea of making a good amount of hearty breakfast in advance. Helps so much when I’ve got a busy morning! And I agree with you – I think the hubby will appreciate it too.
Oh my goodness, this looks delicious Kelly! I need to make this next time my family is in town. Would be perfect for breakfast! Thanks for sharing girl !
Wow you made the breakfast casserole healthier? Amazing! I love them so much but rarely make them because they way I make them is awfully naughty 😉
I have breakfast casserole on the menu plan this month but I’ve been looking for a low-cal option to try out! This looks awesome!! I will have to give it a shot – thanks for sharing! xoxo