Chicken Sausage Breakfast Casserole

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Chicken Sausage Breakfast Casserole

Prep: 30 minutes plus standing
Bake: 30 minutes • Serves: 8

Nonstick cooking spray
1 medium red bell pepper, chopped
1/2 small white onion, chopped
1/2 (10-ounce) package cremini mushrooms, chopped
2 packages (7 ounces each) frozen chicken & maple breakfast sausage links, thawed and chopped
4 slices light style 100% whole wheat bread, cut into 1-inch pieces
1-1/3 cups shredded reduced fat sharp Cheddar cheese
6 large eggs
2 large egg whites
1-1/2 cups nonfat milk
1 avocado, peeled, pitted and chopped
Hot sauce for serving (optional)

1.Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray.

2.Heat large skillet over medium-high heat; spray liberally with cooking spray. Add pepper and onion; cook 2 minutes or until tender-crisp, stirring occasionally. Add mushrooms; cook 4 minutes or until moisture is released, stirring occasionally. Add sausage; cook 5 minutes or until browned, stirring occasionally. Spread sausage mixture in prepared dish; sprinkle with bread and cheese.

3.In medium bowl, whisk eggs, egg whites and milk; pour over bread. Bake casserole 30 minutes or until internal temperature reaches 160°; let stand 8 minutes. Cut casserole into 16 pieces; serve topped with avocado along with hot sauce, if desired.

Approximate nutritional values per serving (2 pieces):
306 Calories, 18g Fat (6g Saturated), 189mg Cholesterol, 555mg Sodium,
13g Carbohydrates, 4g Fiber, 6g Sugars, 1g Added Sugars, 22g Protein

Chef Tip:

Dietitian’s Dish Tip(s):
> Opt for lean chicken sausage that’s low in sodium instead of pork sausage to reduce saturated fat content while still enjoying savory flavor. Make your casserole ahead of time and store it in the refrigerator or freezer for a quick, convenient breakfast option on busy mornings.