Zucchini and Sausage Breakfast Casserole
This Zucchini and Sausage Breakfast Casserole is fairly easy to make and is something new, and a bit healthier for breakfast!
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Servings: 6
Equipment
- Oven
Ingredients
- 1 small zucchini shredded (about 1 cup) - we used a potato peeler to "shred ours"
- 8 oz turkey sausage we used the HOT variety
- 6 slices bread we recommend a good bakery bread
- 2 cups shredded, reduced-fat sharp cheddar cheese
- 6 eggs
- 2 cups low-fat/skim milk
- 1 tbsp Dijon mustard
- 1 tsp olive oil
Instructions
- Lightly spray an 11x 7” baking dish.
- Heat the oil in a large, nonstick skillet over medium heat. Add the sausage and cook, stirring often, until the meat is cooked through, about 5 minutes.
- Line the baking dish with overlapping slices of bread.
- Sprinkle the zucchini evenly over the bread.
- Spoon the sausage over the zucchini and sprinkle evenly with the cheese.
- In a large bowl, stir the eggs with a fork until broken up.
- Add the mustard then the milk into the bowl with the eggs and stir until well-blended.
- Pour the egg mixture over the bread mixture in the baking dish.
- Cover and refrigerate for at least 4 hours or overnight.
- To bake, preheat the oven to 350 degrees.
- Uncover the casserole and bake about 45 minutes or until the top is puffy and browned.
- Allow to cool for 5 - 10 mins before serving.
- Enjoy!
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