Winter Favorites

Breakfast Casserole: Morning Casserole

Christmas 2009

You can assemble the night before, refrigerate and bake in the morning.
Or, assemble just before baking.

Ingredients

  • 1 lb. ground turkey or pork breakfast sausage, browned
  • 1 small onion, chopped fine
  • 1 cup chopped peppers (green, red, yellow, orange)
  • Pinch of red pepper flakes, optional
  • 1/2 c. low-fat cheddar cheese, shredded
  • 1/2 c. low-fat mozzarella or provolone cheese, shredded
  • 1 t. dry mustard
  • 1 t. dried oregano
  • 1 Tbls. parsley flakes
  • 1 c. low-fat Bisquick Mix
  • 2 c. milk
  • 6 eggs, slightly beaten

Instructions

Brown sausage and onions. Just before sausage is cooked through, add the peppers and red pepper flakes (if using) and continue to cook for 5 more minutes or until meat is thoroughly cooked through.

Drain fat (transfer sausage mixture to a plate lined with paper towel). Store in a covered container in refrigerator, if you will be assembling before bed or in the morning.

When ready to assemble add eggs, milk, Bisquick and seasonings to a blender and mix. A hand mixer will work too.

Grease a 9x13-inch baking pan. Crumble sausage and spread in bottom of the pan. Add shredded cheese and mix in with your hands.

Pour egg mixture on top of sausage and cheese.

Cover and refrigerate overnight,.if baking in the morning. Let stand at room temperature about 20 minutes before putting cold pan in oven. If assembling in the morning, put pan directly into a pre-heated oven.

Bake at 350 degrees for 50-60 minutes, until set and browned on top. Check after 50 minutes

Let rest for 5 minutes before cutting into serving pieces.

NOTE: Serves 10-12.

I like to cook the sausage ahead of time to save time. You can use full fat cheese as well.