Reduced-Fat Breakfast Casserole

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  • Makes: 10 servings
  • Prep: 25 mins
  • Chill: 2 hrs
  • Bake: 50 mins 325°F

Reduced-Fat Breakfast Casserole

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Directions

  1. In a large skillet, cook and stir sausage over medium heat until no pink remains; drain. (If necessary, add 1 or 2 teaspoons cooking oil to skillet to cook sausage.)
  2. Meanwhile, lightly coat a 3-quart rectangular baking dish with cooking spray. Spread croutons evenly in bottom of prepared dish. Sprinkle half of the cheese over croutons. Top with sausage. In a large bowl, combine the 2-1/2 cups milk, the egg product, and the mustard. Pour over layers in baking dish. Stir together soup and the 1/2 cup milk. Spoon soup mixture evenly over mixture in baking dish. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours.
  3. Bake, uncovered, in a 325 degree F oven for 45 minutes. Sprinkle remaining cheese over casserole. Bake for 5 to 10 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 10 servings.

From the Test Kitchen

Dietary exchanges:

1 starch, 3-1/2 lean meat, 1/2 fat.

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Nutrition Facts (Reduced-Fat Breakfast Casserole)

  • Per serving:
  • 305 kcal ,
  • 15 g fat
  • (7 g sat. fat ,
  • 46 mg chol. ,
  • 1019 mg sodium ,
  • 14 g carb. ,
  • 1 g fiber ,
  • 27 g pro.
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