Sausage Breakfast Casserole

Sausage Breakfast Casserole

Sausage Breakfast Casserole
Why get bogged down with greasy breakfast sandwiches when you can start your morning off light with this well-balanced breakfast casserole? It's egg-cellent.
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Makes:
4 servings

Ingredients
8 oz. turkey sausage
1/2 lb. sliced mushrooms
1 1/2 cups skim milk
1/2 lb. part-skim ricotta
1/2 cup flour
1 Tbsp. baking powder
1/2 Tsp. salt
9 large eggs
1 1/2 lbs. low-fat Monterey Jack, shredded
1/4 lb low-fat Cheddar cheese, shredded
10 oz. frozen chopped spinach, thawed and drained
1 cup green onions, chopped (green parts, only)
Cooking Spray

Methods/steps
In a frying pan, brown and crumble sausage. Drain on paper towel and allow to cool. Saute mushrooms, season with pepper. Let cool. Spray 15x10 inch baking dish with cooking spray. In a large bowl, thoroughly combine milk and ricotta cheese. With electric beater, blend in flour, baking powder and salt. Add eggs and beat in until fully incorporated. Stir in cooled sausage, mushrooms, grated cheese, spinach and onions. Pour into prepared dish. Cover and refrigerate overnight. Preheat oven to 350 degrees. Uncover and bake for 60 minutes until golden brown around edges and center jiggles slightly. Cool 15 minutes until set.

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