Recipe

Breakfast Sausage Casserole Recipe

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Ingredients

1 (10.75-oz) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray
2/3 c (about 2 1/2 oz) shredded sharp cheddar cheese
3 c 1% low-fat milk, divided
8 (1 1/2-oz) slices sourdough bread, cut into 1/2-inch cubes (about 8 c)
1 tbsp Dijon mustard
1 (16-oz) package frozen turkey sausage, thawed (such as Louis Rich)
1 c egg substitute

Directions

Step #1 Heat a large nonstick skillet over medium-high heat.
Step #2 Coat pan with cooking spray.
Step #3 Add sausage to pan; cook 5 mins or until browned, stirring well to crumble.
Step #4 Arrange bread in a 13 x 9-inch baking dish coated with cooking spray.
Step #5 Top evenly with cooked turkey sausage & cheddar cheese.
Step #6 Combine 2 1/2 c milk, & Dijon mustard, egg substitute, stirring with a whisk.
Step #7 Pour over bread mixture in dish.
Step #8 Cover up & put in the fridge 8 hrs or overnight.
Step #9 Preheat oven to 350°.
Step #10 Uncover casserole.
Step #11 Combine remaining 1/2 c milk & cream of mushroom soup, stirring with a whisk.
Step #12 Pour over bread mixture.
Step #13 Bake at 350° for 1 hr & 5 mins or until set & lightly browned.
Step #14 Let stand 15 mins before serving.
Enjoy the Breakfast Sausage Casserole recipe

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