Simply Whole Kitchen

April 24, 2011

Recipe: Egg Casserole with Turkey Sausage

For breakfast on Saturday, I made an egg casserole with turkey sausage and reduced-fat cheddar cheese. This was an easy make ahead meal and delicious! Plus, there are many many many varieties of this recipe that you could make for breakfast. Just supplement whatever you would like for the turkey sausage and cheese (or add to it with other ingredients) but keep the egg mixture the same. Basically this is like a crust-less quiche or a oven baked frittata.

Egg Casserole with Turkey Sausage
6 frozen turkey sausage patties (or links), thawed and diced
1/2 c shredded cheese (I used reduced fat cheddar)
6 eggs
1/2 c milk
salt & pepper to taste

Spray a square casserole dish with pam and preheat the oven to 350. Thaw the turkey sausage (if you use frozen, I keep a box or two in our freezer for a quick breakfast) and dice into bite size pieces. Put the turkey sausage in the bottom of the casserole dish (spread out). Sprinkle the top of the sausage with the cheese.

In a bowl whisk the egg, milk and salt and pepper together. Pour the egg mixture over the sausage and cheese. Lightly tap the casserole dish to help remove any bubbles. Bake at 350 for 20-25 minutes or until the sides are slightly brown and the middle is no longer liquid.
We had this with my v2.0 whole wheat bagels and everyone seem to love it! This is also a great make ahead recipe for breakfast during the week or could be made into egg muffins by putting this recipe into a sprayed muffin pan. Enjoy!


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