Brunch

Turkey Sausage and Egg Casserole is for Breakfast.

Turkey Sausage and Egg Casserole takes several minutes to prepare.

Turkey Sausage and Egg Casserole takes several minutes to cook.

Turkey Sausage and Egg Casserole makes 8 servings.

The ingredients for Turkey Sausage and Egg Casserole are:

1 pound bulk turkey breakfast sausage
3 cups (1/2-inch) cubed white bread (about 6 [1-ounce] slices)
2 cups skim milk
1 1/2 cups egg substitute
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 teaspoon dry mustard
Vegetable cooking spray

***Add any other veggies to make this extra healthy! Onions and spinach work great. I like to make this and freeze in slices (1 serving/slice). Then, in the morning, I just heat and eat with brocoli on the side. YUM!

Here is how you make Turkey Sausage and Egg Casserole:

Preheat oven to 350°.Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well.Combine sausage and next 5 ingredients (sausage through dry mustard) in a 13 x 9-inch baking dish coated with cooking spray; stir well. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.Note: Look for this sausage product in the fresh-meat or freezer section of the grocery store. Number of Servings: 8Recipe submitted by SparkPeople user TAMATHAK1.

The nutritional information for Turkey Sausage and Egg Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 239.5

• Total Fat: 10.2 g
• Cholesterol: 52.6 mg
• Sodium: 332.0 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 0.5 g
• Protein: 22.7 g