June 24, 2015
June 16, 2015
Total Time:
8 hr 55 min
Prep: 15 min
Inactive: 8 hr
Cook: 40 min
Yield: 6 servings
Level: Easy
Prep: 15 min
Inactive: 8 hr
Cook: 40 min
Yield: 6 servings
Level: Easy
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Breakfast Casserole
Ingredients
8 ounces spicy or sweet turkey sausage links,
8 ounces spicy or sweet turkey sausage links,
casings removed, meat crumbled
2 scallions, sliced
6 large eggs and 6 large egg whites
1 3/4 cups
2 scallions, sliced
6 large eggs and 6 large egg whites
1 3/4 cups
1-percent milk
Kosher salt and freshly ground black pepper
One 9-ounce package frozen chopped spinach, thawed and drained of excess liquid
3/4 cup shredded Cheddar
1/2 cup grated Parmesan
1/2 whole wheat baguette, cut into 3/4-inch cubes (about 4 cups)
Cooking spray
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Kosher salt and freshly ground black pepper
One 9-ounce package frozen chopped spinach, thawed and drained of excess liquid
3/4 cup shredded Cheddar
1/2 cup grated Parmesan
1/2 whole wheat baguette, cut into 3/4-inch cubes (about 4 cups)
Cooking spray
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Directions
Heat a large nonstick skillet over medium heat. Add the turkey and
scallions and cook, stirring to break up any large chunks, until browned
and cooked through, about 10 minutes. Remove from heat and let cool
slightly.
Whisk the eggs, egg whites, milk and 1/2 teaspoon each salt and pepper in a large bowl until combined. Add the cooked sausage, spinach, cheeses and bread and toss to distribute ingredients evenly.
Spray a 3-quart casserole dish with cooking spray. Spread the egg mixture evenly in the dish. Cover and refrigerate for at least 6 hours or preferably overnight.
Preheat the oven to 350 degrees F. Bake the casserole, uncovered, until set and lightly browned on top, about 30 minutes.
Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.
Whisk the eggs, egg whites, milk and 1/2 teaspoon each salt and pepper in a large bowl until combined. Add the cooked sausage, spinach, cheeses and bread and toss to distribute ingredients evenly.
Spray a 3-quart casserole dish with cooking spray. Spread the egg mixture evenly in the dish. Cover and refrigerate for at least 6 hours or preferably overnight.
Preheat the oven to 350 degrees F. Bake the casserole, uncovered, until set and lightly browned on top, about 30 minutes.
Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.
June 15, 2015
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