Egg Casserole with Sausage & Sun-Dried Tomatoes

A hearty breakfast casserole with tender bread cubes, turkey sausage, sun-dried tomatoes, and melted cheeses, baked with eggs and milk for a golden, savory dish.

Recipe Information

Total Time:

Yield:

12 servings

Ingredients

Nonstick cooking spray

1 pound lean turkey breakfast sausage

1 16-ounce loaf Italian peasant batard bread, cut into 1-inch cubes

½ cup drained, chopped oil-packed sun-dried tomatoes

½ cup shredded mozzarella cheese made with 2% milk

½ cup shredded mild cheddar cheese made with 2% milk

5 large eggs

4 large egg whites

2 cups skim milk

Salt and ground black pepper

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Directions

Heat oven to 350°F. Lightly spray a 13×9×2-inch baking dish with nonstick cooking spray; set aside.
In a large skillet, brown sausage. Drain off fat, if necessary.
In a large bowl, combine cubed bread, sun-dried tomatoes, cheeses and cooked sausage. Pour into prepared dish.
In the bowl, whisk together eggs, egg whites and milk; season with salt and pepper, if desired. Pour over bread mixture. Bake for 45 minutes or until light golden brown. Let stand about 10 minutes before cutting.