Skinny Sausage and Egg Breakfast Casserole
Added almost 3 years ago- 30-35m Recipe Time
- 5 SmartPoints™
- 209 Calories
| WWP+ (per serving) | 5 |
| SmartPoints™ | 5 |
| Servings | 12 |
| Calories per Serving | 209 |
| Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrate | 15 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Protein | 23 g |
Ingredients
- 1 lb Lean ground turkey sausage (I used Italian lean ground turkey)
- 10 slices High fiber bread [1]
- 1 1/2 cup Grated reduced fat cheddar cheese (I prefer Cabot brand)
- 3 Eggs
- 6 Egg whites (or 3/4 cup egg white from carton)
- 1 1/2 cup Unsweetened almond milk OR low fat milk
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Oregano
- 1 tbs Parmesan cheese
- Optional: 1 tbs low sugar maple syrup or honey (for a touch of sweetness)
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[1] I used Brownberry double protein bread which has 110 calories per slice and 7 g fiber, 18 g carbs, and 3 g fiber per slice. *Use Gluten Free bread if you are intolerant to gluten!
Method
In a large non-stick sauté pan, brown sausage over medium heat, breaking it up into small crumbles as it cooks. Remove from heat once it is cooked through (no longer pink).
Meanwhile, preheat oven to 375 degrees, and spray a 9×13 baking pan with cooking spray. Spread bread cubes evenly over the bottom of the baking dish. Top the bread with the cooked sausage and cheese, distributing them evenly over the bread.
In a medium bowl, combine the eggs, milk, seasonings, and parmesan (and honey/syrup if desired). Whisk until well combined. Pour the egg mixture evenly over everything in baking dish. Cover with foil and refrigerate overnight, (or at least four hours in the fridge.)
The next morning, remove from the fridge, (leave foil on). Bake for 25-30 minutes. Remove foil and bake an additional 5-10 minutes, or until egg is set (knife inserted in center should come out clean) and cheese is melted to your liking. Enjoy!
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