AuthorMike EgrieCategoryDifficultyIntermediate
Chicken Sausage Breakfast Casserole
Yields8 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
 1 medium red bell pepper, chopped
 ½ small white onion, chopped
 ½ oz (10-ounce) package cremini mushrooms, chopped
 14 oz frozen chicken & maple breakfast sausage links, thawed and chopped
 4 slices light style 100% whole wheat light bread, cut into 1-inch pieces
 1 ½ cups cups shredded reduced fat sharp cheddar cheese
 6 large eggs
 2 large egg whites
 1 ½ cups nonfat milk
 1 avocado, peeled, pitted and chopped
 Hot sauce for serving (optional)
1

Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray.

2

Heat large skillet over medium-high heat; spray liberally with cooking spray. Add pepper and onion; cook and stir 2 minutes or until crisp-tender. Add mushrooms; cook and stir 4 minutes or until moisture is released. Add sausage; cook and stir 5 minutes or until browned. Spread sausage mixture in prepared dish; sprinkle with bread and cheese. In medium bowl, whisk eggs, egg whites and milk; pour over bread.

3

Bake casserole 30 minutes or until internal temperature reaches
160°; let stand 8 minutes. Cut casserole into 16 pieces; serve topped with avocado along with hot sauce, if desired.

Chef tip: For a freezer-friendly dish, cover unbaked casserole tightly with plastic wrap then foil; freeze up to 2 months. To prepare casserole, thaw overnight in the refrigerator.  Preheat oven to 350°; remove plastic wrap and foil. Bake casserole as directed in step 3.

Ingredients

 1 medium red bell pepper, chopped
 ½ small white onion, chopped
 ½ oz (10-ounce) package cremini mushrooms, chopped
 14 oz frozen chicken & maple breakfast sausage links, thawed and chopped
 4 slices light style 100% whole wheat light bread, cut into 1-inch pieces
 1 ½ cups cups shredded reduced fat sharp cheddar cheese
 6 large eggs
 2 large egg whites
 1 ½ cups nonfat milk
 1 avocado, peeled, pitted and chopped
 Hot sauce for serving (optional)

Directions

1

Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray.

2

Heat large skillet over medium-high heat; spray liberally with cooking spray. Add pepper and onion; cook and stir 2 minutes or until crisp-tender. Add mushrooms; cook and stir 4 minutes or until moisture is released. Add sausage; cook and stir 5 minutes or until browned. Spread sausage mixture in prepared dish; sprinkle with bread and cheese. In medium bowl, whisk eggs, egg whites and milk; pour over bread.

3

Bake casserole 30 minutes or until internal temperature reaches
160°; let stand 8 minutes. Cut casserole into 16 pieces; serve topped with avocado along with hot sauce, if desired.

Chicken Sausage Breakfast Casserole
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