Breakfast Casserole with Turkey Sausage, Mushrooms and Tomatoes

Sunday Breakfast



Olive-oil cooking spray

14 ounces spicy turkey sausage, casings removed

¾ pound mixed mushrooms (cremini, shiitake and oyster), trimmed and sliced

Salt

Freshly ground pepper

1 small onion, diced

8 slices (large) bread (4 whole wheat, 4 hearty white), cut into 1-inch cubes

5 ounces low-fat Jarlsberg cheese, finely grated (1½cups)

1 pint grape tomatoes, halved

5 large eggs

5 large egg whites

1½ cups low-fat milk

Add mushrooms to skillet and cook over medium-high heat until they begin to brown, about 4 minutes, stirring occasionally. Season with salt and pepper.

Add onion, reduce heat to medium-low, and cook, stirring occasionally, until onion is soft and mushrooms are well browned, about 4 more minutes. Set mixture aside.

Preheat oven to 350 degrees. In a medium bowl, toss bread, cheese, tomatoes, reserved sausage and reserved mushrooms and onions. Coat a 9-by-13-inch casserole dish with cooking spray. Spread mixture in an even layer in dish. In a medium bowl, beat together eggs and egg whites. Whisk in milk and pour over bread mixture. Cover dish with aluminum foil and let casserole sit for 10 minutes. Press foil down gently to ensure top layer of bread cubes soaks up liquid.

Bake casserole for 35 minutes. Remove foil and bake 15 minutes more. Let rest for 15 minutes before serving.

Makes 8 servings , per serving: 372 calories, 14g fat, 184mg cholesterol, 745mg sodium, 33g carbohydrates, 4g fiber, 30g protein. http://www.chron.com/life/food/article/Recipe-Breakfast-Casserole-with-Turkey-Sausage-4158316.php