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Sausage and Cheese Breakfast Casserole From Cooking Light, April 2008… - What I had for dinner

Mar. 27th, 2008

09:59 am

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Sausage and Cheese Breakfast Casserole
From Cooking Light, April 2008 [with my own notes]

Serves 12 [okay, maybe only 8 if they’re really hungry]
Needs to be refrigerated 8 hours or overnight

Ingredients:

Cooking spray
12 oz turkey breakfast sausage*
2 cups 1% lowfat milk
2 cups egg substitute**
1 tsp dry mustard
¾ tsp salt
½ tsp fresh ground black pepper
¼ tsp ground red pepper
3 large eggs**
16 1-oz slices white bread*
1 cup (4 oz) shredded extra-sharp reduced-fat cheddar cheese*
¼ tsp paprika


1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan. Cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat. Cool.

2. Combine milk and next 6 ingredients in a large bowl, stirring with a whisk.

3. Trim crusts from bread. Cut bread into 1-in cubes. Add bread cubes, sausage and cheddar cheese to milk mixture, stirring to combine. Pour mixture into a 13x9 baking dish or 3-quart casserole dish coated with cooking spray, spreading mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.

4. Remove casserole from refrigerator. Let stand 30 minutes. (This is a great time to do wake everyone else up, the dishes, set the table, get some fruit or other part of breakfast ready or go get dressed!) When ready to cook casserole: Preheat oven to 350F.

5. Sprinkle casserole evenly with paprika. Bake at 350F for 45 minutes or until set and lightly browned. Let stand 10 minutes.

*The basic recipe is pretty awesome to begin with. Yes, it’s all reduced-fat stuff, but they made up for it with sharper, more vivid flavors in the extra-sharp cheddar and the spices.
But it was easy to imagine messing around with different kinds of sausage, breads (French and sourdough immediately came to mind) and cheeses.

**Yes, there are two kinds of egg. You’ll need at least the 3 large eggs so the casserole will set up properly. It’s basically a savory bread pudding. If you’re not as worried about fat and cholesterol, you can use all whole eggs (1 egg is approximately equal to ¼ cup boxed egg), or some combination of whole and boxed egg/egg substitute.

Oh, and it also reheats rather nicely. Heck, it’s even pretty okay cold.