Saturday, November 8, 2014

Vermont Breakfast Casserole

This dish has everything you could ask for in a hearty breakfast: lean maple sausage, eggs, cheese, French bread, and a healthy dose of vegetables! Pair with a side of fresh fruit and you hit all the food groups in one meal. Best of all it can be assembled the night before and popped in the oven for an easy brunch entrée the next day. Because it is a casserole it holds up well for leftovers for a few days. Perfect to reheat for those busy weekday mornings!

I was surprised to see the varying amounts of fat in different brands of sausage. Compare the grams of fat on the nutrition labels to find a lower fat product. I also encourage a local variety without fillers if possible. You could use turkey, chicken, or veggie sausage as well for a lower fat dish.

Vermont Breakfast Casserole
Makes 12 servings
Prep time: 20 minutes, Bake time: 45 minutes
Total Time: 1 hour, 5 mins

1 pound of maple breakfast sausage, casings removed
1 red pepper, chopped
5 cups fresh baby spinach
8 eggs
1 cup lowfat milk
6 cups cubed French bread- (about ½ large baguette)
1 cup shredded cheddar cheese (I love Cabot’s Seriously Sharp)
½ cup sliced green onions (scallions)
Pepper, to taste

1. Break the sausage up into smaller pieces and cook over medium-high high until browned. Drain out the excess fat. Add pepper and sauté for 3-4 minutes until soft. Add spinach and cook 1-2 minutes, until wilted. Set aside.
2. Whisk eggs in a large mixing bowl. Mix in milk and stir well. Mix ½ of the cheese into the egg mixture. 
3. Assemble the casserole: Spray a 9x13 pan with cooking spray. Evenly spread the cubed French bread on the bottom of pan. Add the sausage and vegetable mix on top of the bread. 
 4. Pour egg mixture evenly over the ingredients. Sprinkle with reserved cheese and green onions. 
5. Bake at 350 degrees for 45 minutes (can be done right before cooking or the following morning)

Nutrition Facts: 1/12th of the casserole 
230 calories, 14 g fat (6 g saturated), 11 g carbohydrate, 2 g fiber, 15 g protein, 550 mg sodium

1 comment:

  1. That is such a great recipe. It's loaded with flavor (and don't tell the kids, veggies too)!