Scrumptious Sausage Breakfast Casserole
Serving Size / Yield
- 1 tsp. Canola oil
- 12 oz. Turkey sausage
- 2 C. 2% milk
- 2 C. egg beaters
- 1 tsp. dry mustard
- 1/2 tsp. fresh ground black pepper
- 1/4 tsp. salt
- 1/4 tsp. ground red pepper (optional)
- 3 lg. eggs
- 16 1oz slices wheat bread
- 1 C. fine shredded extra sharp cheddar & Colby Jack cheeses
- Olive Oil cooking spray
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Brown sausage; cook for about five minutes. Stirring and crumbling the sausage. Remove from heat and let cool.
Combine milk and all ingredients except cheese, bread, cooking spray and cooking oil. Whisk until mixed well.
Cut crusts from bread and chop into 1-inch cubes. Put bread cubes, sausage, and cheddar cheese in milk mixture, stir to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spread egg mixture evenly in baking pan. Cover and refrigerate overnight or for 8 hours.
Preheat oven to 350° F.
Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole with paprika to taste. Bake at 350° for 45 minutes, until set and lightly browned. Let sit for 10 minutes before serving.