Italian Brunch Casserole

  • Yield 10 servings

Italian turkey sausage and part-skim mozzarella help lower the fat content of this traditional sausage casserole.

High Cotton Food Styling & Photography


1 1/4 pounds mild or hot Italian turkey sausage,
casings removed
1 large green bell pepper, finely chopped
1 medium onion, finely chopped
2 cups sliced fresh mushrooms
2 garlic cloves, minced
1 teaspoon dried oregano
2 (14-ounce) cans diced no-salt-added tomatoes
with garlic, basil and oregano, drained
3 cups fat-free seasoned croutons
5 egg whites
2 eggs
1 1/2 cups 2% reduced-fat milk
1/4 teaspoon black pepper
2 cups shredded part skim, low-fat mozzarella cheese


  1. Preheat oven to 350F. Coat a 13 x 9-inch baking dish with cooking spray.
  2. Crumble sausage and place in a large skillet over medium-high heat. Cook until no longer pink, stirring constantly.
  3. Reduce heat to medium. Add bell pepper and onion; cook until onion is translucent, about 4 minutes, stirring frequently. Add mushrooms, garlic and oregano; cook until mushrooms are tender, 2 to 3 minutes. Add tomatoes; cook 1 minute. Remove from heat. Stir in croutons; mix well. Spread sausage mixture in pan.
  4. Combine egg whites, eggs, milk and black pepper. Whisk until well blended and pour evenly over sausage mixture. Sprinkle evenly with cheese.
  5. Loosely cover with foil and bake 45 minutes. Remove foil and bake 10 minutes, or until top is golden brown. Serves 10.

— Carol Ann McClelland, Somers, Conn.



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