Make-ahead healthy sausage breakfast casserole
This lightened-up turkey sausage breakfast casserole is loaded with veggies and perfect for entertaining, holidays and brunch!
Yield: 12 servings
Ingredients
- 7-8 slices French bread, cut into 1-inch cubes
- 1 lb. turkey sausage (hot or mild), , removed from casing, cooked and drained
- ½ cup chopped broccoli
- ½ cup chopped Roma tomatoes (1 medium tomato)
- ½ cup red bell pepper (½ medium pepper)
- ½ cup chopped button mushrooms
- 1 cup chopped fresh baby spinach
- 1 ½ cups shredded sharp cheddar cheese
- 5 large eggs
- 2 cups half and half (I use fat-free)
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
For serving:
- chopped fresh parsley, sliced green onions, hot sauce
Instructions
- Spray a 9x13 baking dish with cooking spray. Add the bread crumbs to the bottom of the casserole dish. Top with the cooked sausage and the vegetables. Sprinkle with cheese.
- In a medium bowl, beat the eggs and then whisk in the half and half and seasonings.
- Pour egg mixture over the casserole to coat everything.
- Cover the casserole with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 and remove the casserole from the fridge.
- Bake at 350 for 55-60 minutes or until the middle is set and the top is browned. Let sit for 5-10 minutes before cutting. Garnish with parsley and green onions and serve hot.
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Notes
I prefer hot turkey sausage but I use mild when serving a crowd (or kids). You can also substitute pork sausage if you prefer, just be sure to drain any extra grease.
Like it spicy? Use the hot turkey sausage and add the optional red pepper flakes for a good kick.
Like it really spicy? You can also add a small jalapeño pepper to the casserole and/or serve the casserole with some hot sauce.
You can substitute the equivalent amount of egg beaters in this recipe if desired.
You can use gluten-free bread and check your sausage to make a gluten-free version of this breakfast casserole.
You can even make this vegetarian. Omit the sausage and substitute black beans (or you favorite beans) or use a 16 oz. package of mushrooms in place of the meat. (Sauté the mushrooms first so you can remove their moisture.)
Adapted from Catering to Charleston by Frances Ellison Hamby.
Nutrition
Calories: 444kcal | Carbohydrates: 36g | Protein: 27g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1045mg | Fiber: 2g | Sugar: 5g
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