This weekend's "Food Prep Sunday" is arriving a day early. Why? Because this recipe requires overnight instruction. BUT, this breakfast casserole will make your mornings significantly easier, especially with school starting up in a few weeks. We found this on one of our favorite clean-eating blogs, "Eat Yourself Skinny." You can make this in one large pan or as individual muffins to freeze, then re-toast daily.
- 12 oz reduced-fat pork sausage
- 1 medium onion
- 2 eggs
- 4 egg whites
- 2 C fat-free milk
- 1 1/2 tsp. stone ground mustard
- 1 tsp salt
- 1/4 tsp. pepper
- 8 slices firm whole wheat bread, cubed
- 2 C (8 oz.) shredded reduced-fat cheddar cheese
Coach's Tip: Add raw peppers, broccoli, or spinach to the casserole for some added fiber!
1.) The night before, cook sausage and onion over medium-high heat in a nonstick skillet until sausage is no longer pink. Drain and cool.
2.) In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13 x 9 inch baking dish coated with cooking spray. Cover and refrigerate overnight.
3.) Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for about 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Enjoy!
Serving Size: 1 slice
Fat: 11 g
Carbs: 13 g
Protein: 15 g
Fiber: 1 g
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