Egg Casserole with Sausage and Sun-Dried Tomatoes

Recipe

Breakfast
Egg Casserole with Sausage and Sun-Dried Tomatoes

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5 out of 5 stars
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3 ratings

Recipe Data

12
Servings

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    Description

    Chef's Tip: Cook onion with the browned sausage. Add roasted red peppers, spinach or kale. Bake in muffin cups for individual servings.

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    1 lbs.lean turkey breakfast sausage
    1(16 oz) loaf Italian peasant batard bread, cut into 1-inch cubes
    ½ c.drained, chopped oil-packed sun-dried tomatoes
    ½ c.shredded Hy-Vee mozzarella cheese made with 2% milk
    ½ c.shredded Hy-Vee mild cheddar cheese made with 2% milk
    2 c.Hy-Vee skim milk
    5omega-3 eggs
    4egg whites

    Directions

    1. Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish with non-stick cooking spray; set aside.
    2. In a large skillet, brown sausage. Drain if necessary.
    3. In a large bowl, combine cubed bread, sun-dried tomatoes, cheeses and cooked sausage. Pour into prepared dish. Whisk together milk, eggs and egg whites. Pour over bread mixture.
    4. Bake for 45 minutes or until light golden brown. Let sit about 10 minutes before cutting.

    Nutrition facts

    Servings

    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 120mg
    • Sodium: 530mg
    • Total Carbohydrates: 23g
    • Protein: 17g

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 8%
    0%
    Iron 10%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Healthy Living Recipes Cookbook.