Sausage Breakfast Casserole
Why get bogged down with greasy breakfast sandwiches when you can start your morning off light with this well-balanced breakfast casserole? It’s egg-cellent.
Ingredients
- 8 ounce(s) turkey sausage
- 8 ounce(s) sliced mushrooms
- 1 1/2 cup(s) skim milk
- 1 cup(s) part-skim ricotta
- 1/2 cup(s) flour
- 3 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 9 large eggs
- 24 ounce(s) low-fat Monterey Jack, shredded
- 4 ounce(s) low-fat Cheddar cheese, shredded
- 1 1/4 cup(s) (10-oz.) frozen chopped spinach, thawed and drained
- 1 cup(s) green onions, chopped (green parts, only)
- 1 cooking spray
Instructions
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In a frying pan, brown and crumble sausage.
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Drain on paper towel and allow to cool.
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Saute mushrooms, season with pepper.
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Let cool.
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Spray 15×10 inch baking dish with cooking spray.
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In a large bowl, thoroughly combine milk and ricotta cheese.
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With electric beater, blend in flour, baking powder and salt.
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Add eggs and beat in until fully incorporated.
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Stir in cooled sausage, mushrooms, grated cheese, spinach and onions.
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Pour into prepared dish.
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Cover and refrigerate overnight.
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Preheat oven to 350 degrees.
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Uncover and bake for 60 minutes until golden brown around edges and center jiggles slightly.
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Cool 15 minutes until set.
Nutrition
Calories: 4953.33kcalCarbohydrates: 128.64gProtein: 330.66gFat: 341.61gSaturated Fat: 194.37gCholesterol: 2629.35mgSodium: 9230.17mgFiber: 8.54gSugar: 34.21g
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