Last night, I had guests stay the night and needed a quick breakfast to serve in the morning before they headed out. In the afternoon I quickly whipped up this recipe and placed it in the refrigerator until morning. There are a ton of breakfast casserole recipes out there, but I combined a few recipes and made it healthier. I used chicken sausage links instead of pork sausage, added a veggie using sweet red peppers, cut the number of eggs and instead of using half-n-half or cream, substituted the combination of milk and plain yogurt.
Plus I used leftover bread and crusts for this recipe which I described in a prior post French Toast Casserole using Leftover Bread. I have been freezing leftover bread by cutting the crusts off of my kids sandwiches and saving the end slices of bread.
It turned out delicious!
Healthy Egg Breakfast Casserole
1 lb. chicken sausage, diced and browned
1 1/4 C shredded cheese (cheddar, mozzarella)
1/2 C sweet red pepper, diced
1 C milk
1 C plain yogurt
6-8 slices of bread, cubed note: I used my frozen leftover bread crusts
Layer the bread cubes, chicken sausage, red pepper and cheese in a 9 x 13 baking dish. Lightly beat the eggs, milk and yogurt until combined and pour the mixture over the bread. Cover and refrigerate overnight.
Bake 350° for 45 minutes until an inserted knife comes out clean.