Make-Ahead Breakfast Casserole

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Breakfast is probably my favorite meal to cook and eat. I love having guests over for brunch and creating all sorts of culinary treats. I usually end up serving something sweet and savory, like a sausage-egg-cheese casserole and cranberry scones. I’ve probably spent too much time at bed and breakfasts who tend to do the same thing.

I love breakfast casseroles because they are usually assembled the night before and just need to be popped in the oven first thing in the morning. I’ve made a ton of breakfast casseroles over the years and am always looking for new and different ones. This particular recipe from the May 2007 issue of Cooking Light for the Make-Ahead Breakfast Casserole wasn’t very different than some I’ve made in the past but seemed lighter in ingredients so I decided to give it a try. This is probably one of the first casseroles I’ve made with green onions instead of white or yellow onions in it but other than that it was the typical egg-cheese-meat-bread casserole you often see in cookbooks.

The casserole was alright, not the greatest, but it was flavorful and simple. I didn’t like the flavor of the green onions in this and I usually like green onions. I’ve made better and tasted better so this one will likely not be made again for those reasons.

 Overall rating – 3

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innards

Make-Ahead Breakfast Casserole




8 ounces ciabatta bread, cut into 1-inch cubes
Cooking spray
1 pound turkey breakfast sausage
1/2 cup chopped green onions
1 1/4 cups fat-free milk
1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
2 large eggs
1 (8-ounce) carton egg substitute
2 tablespoons chopped fresh parsley
Preheat oven to 400°. Arrange bread cubes in a single layer on a baking sheet. Bake at 400° for 8 minutes or until toasted.Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Combine sausage, bread, and onions in a large bowl. Combine milk, cheese, eggs, and egg substitute in a medium bowl, stirring with a whisk. Add milk mixture to bread mixture, tossing to coat bread. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.Preheat oven to 350°.Uncover casserole. Bake at 350° for 50 minutes or until set and lightly browned. Sprinkle with parsley; serve immediately.

Yield:  6 servings (serving size: about 1 cup)CALORIES 344 (28% from fat); FAT 10.8g (sat 4.2g,mono 2.2g,poly 1g); PROTEIN 28.7g; CHOLESTEROL 123mg; CALCIUM 227mg; SODIUM 983mg; FIBER 1g; IRON 3.3mg; CARBOHYDRATE 26.4g Cooking Light, MAY 2007

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