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Turkey Sausage and Egg Casserole

This egg casserole is on the lighter side, using egg substitute and reduced-fat cheese.

Prep Time: 10 minutes

Nutrition Facts

Serving Size: 1/10th of recipe

  • Calories 110
  • Carbohydrate 8 g
  • Protein 13 g
  • Fat 2.5 g
  • Saturated Fat 0.9 g
  • Sugar 4 g
  • Dietary Fiber 1 g
  • Cholesterol 15 mg
  • Sodium 295 mg

This Recipe Serves 10

Ingredients

Cooking spray
2 cups nonfat milk
½ cup green onions, chopped
½ teaspoon dry mustard
¼ teaspoon salt (optional)
¼ teaspoon black pepper
16 ounces egg substitute
4 slices whole-wheat bread, cut into 1/2 –inch cubes
3 precooked turkey breakfast sausage patties, diced
¼ cup reduced-fat, shredded cheddar cheese

Instructions

  1. Preheat oven to 350 degree F. Coat a 9x13 baking dish with cooking spray. 
  2. In a medium bowl, whisk together nonfat milk, green onions, dry mustard, salt (optional), pepper, and egg substitute. 
  3. Place bread cubes and sausage on the bottom of the baking dish, pour egg mixture evenly over bread and sausage. Top with cheddar cheese. 
  4. Cover pan with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 40 minutes.

From The Healthy Carb Cookbook by Chef Jennifer Bucko, MCFE, & Lara Rondinelli, RD, LDN, CDE

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