Healthy recipe of the week: Egg and Sausage Casserole

Paired with a field greens salad and fruit, this egg casserole is guaranteed to please your guests during the holiday season.

Yield: 9 servings

Ingredients

• 1 pound bulk turkey breakfast sausage
• 3 cups (1/2-inch) cubed white bread (about 6 [1-ounce] slices)
• 2 cups skim milk
• 1 1/2 cups egg substitute
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
• 1 teaspoon dry mustard
• Vegetable cooking spray

Preparation

Preheat oven to 350°.

Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well.

Combine sausage and next 5 ingredients (sausage through dry mustard) in a 13 x 9-inch baking dish coated with cooking spray; stir well. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.

Note: Look for this sausage product in the fresh-meat or freezer section of the grocery store.

Nutritional Information

Calories: 157 (27% from fat)

Fat: 4.7g (sat 1.7g,mono 1.7g,poly 0.9g)

Protein: 14.4g

Carbohydrate: 13.1g

Fiber: 0.4g

Cholesterol: 23mg

Iron: 1.2mg

Sodium: 471mg

Calcium: 150mg

Source: Cooking Light, MAY 1996 http://www.cookinglight.com/food/recipe-finder/crowd-pleasing-casseroles-00400000001300/index.html?xid=cnn-ck-cravings-091508