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.
I love breakfast casseroles. This one is one of my favorites. Congrats on Top 9.
I am always on the hunt for new breakfast ideas. Thank you for sharing this casserole!
This looks + sounds awesome! thanks so much for sharing!
This would make a great Sunday brunch dish for my family. Thanks for sharing!
xo
http://allykayler.blogspot.com/
This looks SO good, Kelly! I’m a huge breakfast fan, and a huge casserole fan, so this will likely end up on my table ASAP. Thanks for the lovely recipe!! 🙂
It’s a great dish to share with friends at weekends. So much easier than having to make bacon and eggs for everyone!
First things first, LOVE that red dress!! This spring weather has me pulling out all of my color and shopping for more!
Ok, on to the food. I love this casserole. We usually make it for brunch for Mothers Day or Christmas. I add red and green bell peppers during Christmas to make it festive. My man is a fan 🙂
Holy Scrumptious!
This casserole looks delicious – I would be more than happy to eat the entire casserole 😉
Cheers
Choc Chip Uru
Latest: Rich Sticky Date Pudding w/ Butterscotch Sauce
I love breakfast casserole! My mom makes a similar one. so yummy
Mal @ The Chic Geek