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.
Everyone is commenting about how good it looks, but no one is making it and commenting. I would like to hear how good it IS after it is made before I make it.
This dish is fantastic everyone loved it. But how many does it serve?
This casserole serves about 10 to 12 people, I often make it when we’re on vacation and it’s a hit with everyone! 🙂
Tried this recipe this weekend, total hit with the hubs! Great alternative to my mother’s traditional and oh-so guilty breakfast casserole! Super easy for a Saturday morning breakfast, will totally make again soon! 🙂
@ahb58 – I recommend you set up a Pinterest account and save them to a board specific to recipes you make often. 🙂
Also, is it possible to use whole grain/wheat bread (6g fiber per slice) in lieu of white bread??
Is there a way to save these delicious recipes on my ipad?
Is there a way to save recipes on my ipad? I take it with me and want to be able to share.
Is there a way to save these delicious recipes on my ipad?
I wonder if the points would be lower with soy crumbles & egg beaters?!? How do I figure that our? Sounds do good. I get in a rut for breakfast when I’m on ww so this is so helpful!
Hi, just ran across your blog today… loving it so far! If you can find it in your grocery store (mine is hit or miss), Jennie O’s makes an amazing Hot Italian turkey sausage with soooo much flavor. I’d bet it would be a really great addition to this recipe with the flavor boost you mentioned.