It has been a long time since I have made a breakfast casserole. The hubs & I were getting tired of eating cereal & oatmeal for breakfast so I decided to make this casserole.
The one thing with a breakfast casserole is that you need to make it on a weekend. Most of the them require an overnight (or at least 8 hour) soaking period. So I threw this together on a Friday night & popped it in the oven Saturday morning. This made enough for us to have breakfast for the week.
Breakfast Sausage Casserole
1 (16-ounce) package frozen turkey sausage, thawed (such as Louis Rich)
8 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes (about 8 cups)
2/3 cup (about 2 1/2 ounces) shredded sharp cheddar cheese
3 cups 1% low-fat milk, divided
1 cup egg substitute
1 tablespoon Dijon mustard
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring well to crumble.
Arrange bread in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cooked turkey sausage and cheddar cheese. Combine 2 1/2 cups milk, egg substitute, and Dijon mustard, stirring with a whisk. Pour over bread mixture in dish. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
Uncover casserole. Combine remaining 1/2 cup milk and cream of mushroom soup, stirring with a whisk. Pour over bread mixture. Bake at 350° for 1 hour and 5 minutes or until set and lightly browned. Let stand 15 minutes before serving.
I had to make some adjustments so I could use what I had on hand.
Turkey Sausage became just regular pork & bacon sausage
Shredded Cheddar-I used 2% shredded cheddar
Egg Substitute- I use 4 eggs
This was good, but I was disappointed that the cheese didn't melt well. I mean, I know 2% doesn't melt as well as the good ole full fat stuff, but this didn't melt at all. I think maybe had I mixed it in as opposed to sprinkle, I would have liked it more.