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.
Looks awesome! I love overnight casseroles and so appreciate you sharing nutritional values too. That’s very helpful!
This looks so delicious. Great Sunday breakfast option.
Looks like a great breakfast casserole! I don’t make them often, but it is nice to have a good go to recipe!
Mmmm, looks like a nice, light start to the day. 🙂 Well done!
Looks delicious, plus you could make vegetarian very easily!
Casserole looks good- but loooooooove that one shoulder dress. and yes even up here in NYC it is feeling warmer. thank god. bring on the summer time! I cant wait to have a free day to have a therapy session myself 🙂
I love breakfast – I could eat it at every meal! I might just toss this all together one morning (tomorrow)and have it for supper with a salad. Thanks!
This looks SO YUMMY!!
I’m always looking for new weekend breakfast ideas. Thanks for sharing.
This looks so tasty, Kelly! I love easy, wholesome breakfast recipes and this really fits the bill for some guests we’re having stay in a few weeks. Thanks for sharing this yummy idea! 🙂 Have a great day!