Ingredients:
2.5 cups Whole Wheat Croutons
1 lb. turkey sausage
5-7 egg whites
2 1/4 cups skim or 1% milk
1 (10.5 oz.) can 98% free Cream of Mushroom Soup
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 (4 oz.) can mushrooms, drained and chopped (optional)
1 1/2 cups reduced fat shredded cheddar
1/4 tsp dry mustard
Directions:
Spread croutons on bottom of greased 13x9 inch baking dish.
Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread over croutons. Whisk eggs and milk in large bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
Preheat oven to 325 degrees F. Bake egg mixture 50 to 55 minutes or until set and lightly browned on top.
Serve hot with Picante sauce, if desired. Refrigerate leftovers.
*This is our Christmas morning breakfast every year. I make this Christmas Eve night and it cooks and fills the house with a yummy aroma while we open our presents!
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