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St. John's- Breakfast Casserole- January 10, 2012

Ruth West creates an easy breakfast casserole that can be made ahead of time for quick serving in the morning.
Breakfast Casserole 12 ounces reduced-fat bulk sausage 1 medium onion, chopped 2 eggs 4 egg whites 2 cups fat-free milk 1 teaspoon salt teaspoon pepper 8 slices bread, cubed 2 cups (8 ounces) shredded reduced-fat cheddar cheese Directions: In a nonstick skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain and cool. In a large bowl, beat the eggs, egg whites, milk, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13 in x 9 in baking dish coated with cooking spray. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 servings. Nutrition Facts: 1 piece equals 211 calories, 11 g fat (5 g saturated fat), 51 mg cholesterol, 13 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat. Suggested stir-ins: green peppers, mushrooms, tomatoes, green onions, and broccoli.
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