Egg Casserole with Sausage and Sun-Dried Tomatoes

Name: Egg Casserole with Sausage and Sun-Dried Tomatoes
Yield: 12
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; ½ cup shredded mild Cheddar cheese; 5 large eggs; 4 large egg whites; 2 cups skim milk; Salt and pepper, to taste

This easy casserole is ideal for family brunches and elegant enough for special occasions.

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
½ cup shredded mild Cheddar cheese
5 large eggs
4 large egg whites
2 cups skim milk
Salt and pepper, to taste

Directions

Preheat 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 cooked sausage, cubed bread, sun-dried tomatoes and cheeses. Pour into prepared dish. In the same 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.