Name: Sausage and Egg Breakfast Casserole
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 8 oz (227 g) raw bulk turkey sausage, cooked and drained (weigh 150 g of the crumbles for the dish); 6 slices whole-wheat sandwich bread, cut in ¾-inch cubes (192 g); ½ cup shredded reduced-fat cheddar (57 g); 1½ cups sliced white mushrooms (150 g); 1 red bell pepper, diced (100 g); 4 green onions, sliced (50 g); 4 large eggs (200 g); 4 large egg whites (132 g); 2 cups 1% milk (488 g); 1 tsp dry mustard; ⅛ tsp salt (0.75 g); ¼ tsp black pepper; 1 tsp olive oil for the dish (4.5 g)

Ingredients

0 of 13

8 oz raw bulk turkey sausage, cooked and drained (weigh 150 g of the crumbles for the dish)
6 slices whole-wheat sandwich bread, cut in ¾-inch cubes
½ cup shredded reduced-fat cheddar
1½ cups sliced white mushrooms
1 red bell pepper, diced
4 green onions, sliced
4 large eggs
4 large egg whites
2 cups 1% milk
1 tsp dry mustard
⅛ tsp salt
¼ tsp black pepper
1 tsp olive oil for the dish

Method

Nutrition

Estimated

Per square (1 of 8) · serving size 1 of 8

Calories206

Total fat	8.0 g
Saturated fat	2.8 g
Sodium	407 mg
Total carbohydrate	15.7 g
Dietary fiber	2.1 g
Total sugars	5.5 g
Protein	17.3 g

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