Skinny Breakfast Casserole

I came up with this recipe by taking bits and pieces from other breakfast casserole recipes I like and making some small changes. This recipe is just as delicious as a healthier, skinnier option by using turkey sausage, low-fat milk, reduced-fat crescent rolls, and egg whites along with the whole eggs.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 431 Calories

Ingredients

• ½ teaspoon salt
• 3 eggs
• 3 egg whites
• 1 cup shredded sharp Cheddar cheese
• ¼ teaspoon ground black pepper
• ½ teaspoon ground mustard
• cooking spray
• 1 cup 2% milk
• ½ pound bulk turkey sausage
• ½ (8 ounce) can reduced-fat crescent rolls
• ¼ cup all-purpose baking mix (such as Bisquick®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat a large skillet over medium-high heat. Cook and stir turkey sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.

Step 3

Spray a 9-inch square baking dish with cooking spray and line with crescent rolls; place the triangles flat in the dish so they cover the whole bottom.

Step 4

Bake in the preheated oven until just golden, 10 to 12 minutes.

Step 5

Meanwhile, beat eggs, egg whites, milk, baking mix, mustard, salt, and pepper together in a bowl before adding Cheddar cheese.

Step 6

Remove pan from the oven and let cool at least 5 minutes. Spread the browned sausage over the rolls and pour egg mixture over it al. Cover and refrigerate the unbaked casserole at least 8 hours to overnight.

Step 7

In the morning, preheat the oven to 350 degrees F (175 degrees C).

Step 8

Bake the casserole in the preheated oven until set, 40 to 60 minutes. Let cool before serving.