CHEDDAR AND SAUSAGE BREAKFAST CASSEROLE

  • PREP TIME: 15 minutes + chill
  • COOK TIME: 45 minutes
  • YIELDS: 12 servings

Ingredients

  • 16 ounce package turkey breakfast sausage links
  • 2 cups skim milk
  • 5 eggs
  • 5 egg whites
  • ¾ teaspoon kosher salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (or more to taste)
  • freshly ground black pepper
  • 16 ounce loaf country white bread, cut into 1-inch cubes (about 8 cups)
  • 1 ¼ cups reduced fat or regular cheddar cheese, shredded and divided*

This breakfast dish is easy to make ahead and is perfect for weekend houseguest. You can use any good quality white bread from your local bakery.

Instructions

FIRST Using a small, sharp knife remove and discard outer casings from sausage and place meat in a large skillet over medium heat. Cook sausage, breaking up chunks with back of spoon, until brown, about 5 minutes. Drain and set aside.

NEXT In a large bowl whisk together milk, eggs, egg whites, salt, thyme, and peppers. Fold in bread cubes, sausage, and 1 cup of cheese. Coat a 9×13” glass baking dish or 3 quart casserole with cooking spray. Pour bread mixture into dish, making sure egg mixture is evenly distributed. Cover and refrigerate overnight.

LAST Preheat oven 350°F. Remove casserole from refrigerator and let sit at room temperature for 30 minutes before baking. Top casserole with remaining ½ cup cheese and bake for 40-45 minutes until egg is set and casserole is lightly browned. Let rest 10 minutes before serving.Ce

*I always recommend shredding your own cheese. Not only is pre-shredded more expensive, but it is often dry and lacks flavor.