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Recipes  |
Mexican Egg and Sausage Casserole
5 ounces turkey breakfast sausage casings removed 1 teaspoon canola oil 1 chopped onion 1 chopped red bell pepper 1/4 teaspoon Mexican Oregano 14 teaspoon Thyme Leaf 1/2 teaspoon Granulated Garlic 1 4 ounce can diced green chiles 4 large eggs 4 large egg whites 2 1/2 cups low-fat milk 1 teaspoon Yellow Mustard Seed Powder 1/2 teaspoon Sea Salt 1/4 teaspoon Cracked Black Pepper 2/3 cup shredded extra-sharp Cheddar cheese, divided 10 slices white bread, crusts removed Cooking Spray Directions: 1. Coat a 9-by-13-inch baking dish with cooking spray 2. In a skillet over medium heat cook sausage, crumbling with a fork, until browned 3. Move sausage to a bowl 4. Add oil, onion, bell pepper, oregano, thyme, garlic and diced green chiles to a skillet cook, stirring occasionally, until vegetables soften for 4-5 minutes 5. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more 6. Remove from heat and set aside 7. Whisk eggs and egg whites in a large bowl until blended 8. Whisk in milk, mustard, salt and pepper 9. Stir in 1/3 cup Cheddar 10. In prepared baking dish arrange bread in a single layer 11. Pour egg mixture over bread and top with reserved vegetables and sausage 12. Sprinkle with remaining 1/3 cup Cheddar 13. Cover with plastic wrap and refrigerate for at least 5 hours 14. Preheat oven to 350°F 15. Bake casserole, uncovered, until set and puffy 45 minutes Serves: 12 Calories: 147 Fat: 6g Sat Fat: 3g Mono Fat: 2g Cholesterol: 89mg Carbohydrates: 12g Sodium: 347mg |
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