Looking for something to make for your mom on Mother’s Day for brunch? You don’t need to look any further. It won’t pack on a lot of calories and it’s very filling. This casserole would be wonderful with a fruit salad and a mimosa. They even had turkey sausage at the grocery store that we regularly go to here and it’s very good. I’m going to start buying that now instead of using the full fat sausage.
I’ve been on this egg kick lately. For breakfast, I’ve been having an egg and turkey sausage sandwich and last Friday I made that Breakfast Frittata. This afternoon I found a recipe on the tasty kitchen blog for a Bacon and Egg Quiche that just looks fabulous and I’m trying to figure out how I’d make that lighter. That’s going to be a tough one. I have these mini brie cups that I got at Trader Joe’s and was thinking I could make some mini muffin bacon and egg quiches.
We’re putting up our back splash in our kitchen this weekend. Pictures will come soon and oh yah we get our dishwasher too. So excited. 😉
Calories: 184 | Fat: 6.8 | Carbohydrate: 14g | Fiber: 0.6g | Protein: 15.9g
Points Plus 5
Ingredients from Cooking Light
12 ounces turkey breakfast sausage
2 cups 1% low-fat milk
2 cups egg substitute
1 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
3 large eggs
16 (1-ounce) slices white bread
1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese
1/4 teaspoon paprika
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.
2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.
3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350°.
5. Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.
I’ve also been on a clothes kick lately. I love buying cardigans now. I have 2 grey ones, a black one, and a purple one. It used to be just buying t-shirts but now I have to find something to cover it up.