Make-Ahead Breakfast Casserole
- 8 ounces Ciabatta bread cut into 1 inch cubes
- ½ cup chopped green onions
- 1 ¼ cup fat-free milk (I used 1%)
- 2 large eggs
- 1 (8 OZ) carton egg substitute
- 2 tablespoon chopped fresh parsley
- 1 pound turkey breakfast sausage (I used sweet Italian turkey)
- 1 cup (4 ounces) reduced fat shredded sharp
- Cheddar cheese (I used cheddar with chipotle)
- cooking spray
Pre heat oven to 400 degrees. Arrange bread cubes in a single layer on a baking sheet. Bake at 400 for 8 minutes or until toasted. Heat a medium skillet over medium high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Combine sausage, bread and onions in a large bowl. Combine milk, cheese, eggs, and egg substitute in a medium bowl, stirring with a whisk. Add milk mixture to bread mixture, tossing to coat bread. Spoon mixture into a 2 quart baking dish, coasted with cooking spray (I buttered). Cover and refrigerate overnight or for at least 8 hours.
Preheat oven to 350 degrees. Uncover casserole. Bake at 350 for 50 minutes or until set and lightly browned. Sprinkle with parsley; serve immediately.
- 6 servings (about 1 cup)
(Cooking Light May 2007, pg. 276)