Ingredients
- 5 ounces turkey breakfast sausage, (4 small links), casings removed
- 1 teaspoon canola oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 4 large eggs
- 4 large egg whites
- 2½ cups low-fat milk
- 1 teaspoon dry mustard½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ⅔ cup shredded extra-sharp Cheddar cheese, divided
- 10 slices white bread, crusts removed
Directions
- Coat a 9-by-13-inch baking dish with cooking spray.
- Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl. Add oil, onion and bell pepper to skillet cook, stirring occasionally, until vegetables soften, about 5 minutes. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.
- Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in ⅓ cup Cheddar. Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage. Sprinkle with remaining ⅓ cup Cheddar. Cover with plastic wrap and refrigerate for at least 5 hours or overnight.
- Preheat oven to 350°F. Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.
- Make Ahead Tip Prepare through 5 cover and refrigerate overnight. Keep food fresh If you're storing food in your fridge for a few hours or more, it's best to keep it in an airtight container or in a container covered tightly with foil. Foil is best at creating a barrier that doesn't let unwanted flavors in (or out) while you store your food.