Italian Brunch Casserole

High Cotton Food Styling & Photography
  • Yield: 10 servings


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

Nutritional Info *per serving

  • Calories 240
  • Fat 11g
  • Cholesterol 85mg
  • Sodium 650mg
  • Carbohydrate 14g
  • Fiber 1g
  • Protein 20g