• 8 ounces whole wheat bread, cut into 1 inch cubes
  • 6 ounces turkey or chicken breakfast sausage
  • 1 medium russet potato (peel optional) cut into ¼-inch slices
  • 2 cups fat-free milk
  • 1 ½ cup (4 ounces) reduced fat shredded sharp cheddar cheese
  • 3 large eggs
  • 12 ounce egg substitute (such as Egg Beaters)
  • ½ cup chopped green onions
  • 1 cup sliced mushrooms
  • ½ teaspoon paprika
  • Dash of ground black pepper

Directions:

The night before you serve:

1. Preheat oven to 400 degrees.

2. Arrange bread cubes on a baking sheet.

3. Bake at 400° for 8 minutes or until toasted.

4. Heat a medium skillet over medium-high heat.

5. Add sausage to pan; cook 7 minutes or until browned, stirring to crumble.

6. Combine milk, cheese, eggs, egg substitute, paprika and pepper in a large bowl, stirring with a whisk. Add bread, sausage, potatoes, scallions and mushrooms, tossing well to coat bread. Spoon mixture into a 13×9-inch baking dish. Cover and refrigerate 8 hours or overnight.

In the morning:

1. Preheat oven to 350°.

2. Uncover casserole.

3. Bake at 350° for 50 minutes or until set and lightly browned.

4. Cut into 8 pieces; serve immediately.

Tips:

Serve with a tossed fruit salad of chopped apple, banana and oranges to add some vitamin C, potassium and color to your table this time of year!

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