Egg Casserole with Sausage and Sun-Dried Tomatoes
Chef's Tip: Cook onion with the browned sausage. Add roasted red peppers, spinach or kale. Bake in muffin cups for individual servings.
Servings and Ingredients
|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|
|5 omega-3 eggs|
|4 egg whites|
- Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish with non-stick cooking spray; set aside.
- In a large skillet, brown sausage. Drain if necessary.
- 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.
- Bake for 45 minutes or until light golden brown. Let sit about 10 minutes before cutting.
220 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 120mg
- Sodium: 530mg
- Total Carbohydrates: 23g
- Protein: 17g
Vitamin A 8%
Vitamin C 8%
Hy-Vee Seasons Healthy Living Recipes Cookbook.