Sausage & Stuffing Brunch Bake
You can never have too many breakfast recipes, so give Sausage & Stuffing Brunch Bake a try. This recipe makes 9 servings with 488 calories, 28g of protein, and 13g of fat each. For $2.28 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Thanksgiving will be even more special with this recipe. It is brought to you by Emily Bites. 3202 people have tried and liked this recipe. A mixture of onion, chicken sausage, egg substitute, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is tremendous. If you like this recipe, you might also like recipes such as Brie and Sausage Brunch Bake, Makeover Brie and Sausage Brunch Bake, and Reuben Brunch Bake.
Servings: 9
Ingredients:
½ teaspoon black pepper
1 lb hot Italian turkey or chicken sausage, casings removed
16 oz carton fat free egg substitute
½ cup fat free reduced sodium chicken broth
2 cloves garlic, minced
2 tablespoons light butter, melted
8 oz mushrooms, diced
1 small onion, diced small
5 oz 50% reduced fat sharp cheddar, shredded (I used Cabot brand)
2 cups skim milk
4 cups herb seasoned stuffing mix (I used Pepperidge Farms)
Equipment:
baking pan
spatula
oven
mixing bowl
whisk
bowl
Cooking instruction summary:
Pre-heat the oven to 325 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.Bring a large saute pan or skillet over medium-high heat and add the sausage. Cook for a couple minutes, breaking it up with a spoon or spatula for about 2 minutes, until it begins to start browning. Add the onion, mushrooms and garlic and continue to cook for another 4-5 minutes until the meat is cooked through and broken up and the vegetables are softened. Transfer the cooked sausage mixture to a large mixing bowl and add the stuffing mix (unprepared). Stir to combine.Transfer the stuffing and sausage mixture to the prepared baking dish. Drizzle with the chicken broth and melted butter. Sprinkle the cheese evenly over the top.Combine the milk, egg substitute and pepper in a bowl and whisk together until combined. Pour over the top of the stuffing casserole. Bake for about 40 minutes or until set and cooked through. Let casserole cool for 5 minutes and cut into 9 pieces.
Step by step:
1. Pre-heat the oven to 325 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.Bring a large saute pan or skillet over medium-high heat and add the sausage. Cook for a couple minutes, breaking it up with a spoon or spatula for about 2 minutes, until it begins to start browning.
2. Add the onion, mushrooms and garlic and continue to cook for another 4-5 minutes until the meat is cooked through and broken up and the vegetables are softened.
3. Transfer the cooked sausage mixture to a large mixing bowl and add the stuffing mix (unprepared). Stir to combine.
4. Transfer the stuffing and sausage mixture to the prepared baking dish.
5. Drizzle with the chicken broth and melted butter. Sprinkle the cheese evenly over the top.
6. Combine the milk, egg substitute and pepper in a bowl and whisk together until combined.
7. Pour over the top of the stuffing casserole.
8. Bake for about 40 minutes or until set and cooked through.
9. Let casserole cool for 5 minutes and cut into 9 pieces.
Nutrition Information:
covered percent of daily need
