Egg Casserole with Sausage and Sun-Dried Tomatoes

Egg Casserole with Sausage and Sun-Dried Tomatoes

Makes 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

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.