My family makes Breakfast casserole when we are expecting company to stay over or holiday brunches, even just a Sunday morning breakfast among our intermediate family. This past weekend, we had guests staying with us for a wedding, so for Sunday morning breakfast, I made a breakfast casserole that was "sleeve friendly" It's a great recipe because it is pre-made the evening before and then in the morning, you can just throw it in the oven and enjoy your company and coffee. Feel free to add things to your liking, tomatoes, mushrooms, etc. It's SUPER versatile. It is IMPORTANT that the casserole sit in the fridge a few hours...the half and half works its magic with the eggs and makes it super light and fluffy. When I did the count for Protein per slice (this makes 12 slices), it was 13 grams of protein per slice, a slice is very filling, I was able to eat most of it.

Ingredients:

12 eggs (you could use Eggbeaters if preferred)

1/2 green bell pepper (small dice)

1 small sweet yellow onion (small dice)

1 tablespoon dried oregano

1 tablespoon dried parsley

3/4 cup Fat Free Half and Half

3/4 cup reduced fat cheddar cheese

Reduced Fat Jimmy Dean Sausage (12 oz = 1 package)

<you could substitute turkey or chicken sausage, turkey bacon would be great too>

Salt and Pepper to your liking

Saute the green pepper and onion in a pan that was spritzed with a little nonstick cooking spray for just 2- 3 minutes. Add your sausage and brown with the vegetables until thoroughly cooked. Add the parsley and oregano and stir. (If using pre-cooked links, just chop them and toss in with vegetables to heat through, if using turkey bacon...just cook and them crumble in with the vegetables). Allow to cool for a bit (so you dont scramble the eggs) Spray nonstick cooking spray into a 9 by 13 glass dish (I believe that is the size I used...same size as lasagna dish). Use a whisk to beat all 12 eggs in a bowl. Add half and half and cheese and whisk together. Combine the sausage/veggie mix with the egg mixture and distribute into glass dish. Foil or lid the baking dish and allow to sit in the refrigerator overnight. Bake the next morning at 350 for 45 minutes - 1 hour. Check like you would a cake, if the pan jiggles, it isnt done. Insert a toothpick in the center. If it's clean, it's done

Sounds yummy, thx for sharing!

Thanks for the recipe, it sounds yummy indeed. Sounds almost like a frittata.

Yummy! Thanks for sharing!

My family makes breakfast casserole when we are expecting company to stay over or holiday brunches, even just a Sunday morning breakfast among our intermediate family. This past weekend, we had guests staying with us for a wedding, so for Sunday morning breakfast, I made a breakfast casserole that was "sleeve friendly" It's a great recipe because it is pre-made the evening before and then in the morning, you can just throw it in the oven and enjoy your company and coffee. Feel free to add things to your liking, tomatoes, mushrooms, etc. It's SUPER versatile. It is IMPORTANT that the casserole sit in the fridge a few hours...the half and half works its magic with the eggs and makes it super light and fluffy. When I did the count for Protein per slice (this makes 12 slices), it was 13 grams of protein per slice, a slice is very filling, I was able to eat most of it.

Ingredients:

12 eggs (you could use Eggbeaters if preferred)

1/2 green bell pepper (small dice)

1 small sweet yellow onion (small dice)

1 tablespoon dried oregano

1 tablespoon dried parsley

3/4 cup Fat Free Half and Half

3/4 cup reduced fat cheddar cheese

Reduced Fat Jimmy Dean Sausage (12 oz = 1 package)

<you could substitute turkey or chicken sausage, turkey bacon would be great too>

Salt and Pepper to your liking

Saute the green pepper and onion in a pan that was spritzed with a little nonstick cooking spray for just 2- 3 minutes. Add your sausage and brown with the vegetables until thoroughly cooked. Add the parsley and oregano and stir. (If using pre-cooked links, just chop them and toss in with vegetables to heat through, if using turkey bacon...just cook and them crumble in with the vegetables). Allow to cool for a bit (so you dont scramble the eggs) Spray nonstick cooking spray into a 9 by 13 glass dish (I believe that is the size I used...same size as lasagna dish). Use a whisk to beat all 12 eggs in a bowl. Add half and half and cheese and whisk together. Combine the sausage/veggie mix with the egg mixture and distribute into glass dish. Foil or lid the baking dish and allow to sit in the refrigerator overnight. Bake the next morning at 350 for 45 minutes - 1 hour. Check like you would a cake, if the pan jiggles, it isnt done. Insert a toothpick in the center. If it's clean, it's done

My family makes breakfast casserole when we are expecting company to stay over or holiday brunches, even just a Sunday morning breakfast among our intermediate family. This past weekend, we had guests staying with us for a wedding, so for Sunday morning breakfast, I made a breakfast casserole that was "sleeve friendly" It's a great recipe because it is pre-made the evening before and then in the morning, you can just throw it in the oven and enjoy your company and coffee. Feel free to add things to your liking, tomatoes, mushrooms, etc. It's SUPER versatile. It is IMPORTANT that the casserole sit in the fridge a few hours...the half and half works its magic with the eggs and makes it super light and fluffy. When I did the count for protein per slice (this makes 12 slices), it was 13 grams of protein per slice, a slice is very filling, I was able to eat most of it.

Ingredients:

12 eggs (you could use Eggbeaters if preferred)

1/2 green bell pepper (small dice)

1 small sweet yellow onion (small dice)

1 tablespoon dried oregano

1 tablespoon dried parsley

3/4 cup Fat Free Half and Half

3/4 cup reduced fat cheddar cheese

Reduced Fat Jimmy Dean Sausage (12 oz = 1 package)

<you could substitute turkey or chicken sausage, turkey bacon would be great too>

Salt and Pepper to your liking

Saute the green pepper and onion in a pan that was spritzed with a little nonstick cooking spray for just 2- 3 minutes. Add your sausage and brown with the vegetables until thoroughly cooked. Add the parsley and oregano and stir. (If using pre-cooked links, just chop them and toss in with vegetables to heat through, if using turkey bacon...just cook and them crumble in with the vegetables). Allow to cool for a bit (so you dont scramble the eggs) Spray nonstick cooking spray into a 9 by 13 glass dish (I believe that is the size I used...same size as lasagna dish). Use a whisk to beat all 12 eggs in a bowl. Add half and half and cheese and whisk together. Combine the sausage/veggie mix with the egg mixture and distribute into glass dish. Foil or lid the baking dish and allow to sit in the refrigerator overnight. Bake the next morning at 350 for 45 minutes - 1 hour. Check like you would a cake, if the pan jiggles, it isnt done. Insert a toothpick in the center. If it's clean, it's done

Can you use egg whites? Or is better not to?

I have never tried it with all egg whites, but I'm sure you could. I have done it with like 6 whole regular eggs and then used 8 egg whites instead of 6 more regular eggs and that worked out great too.

Sounds delish-tks!!

Thanks. Will let you kno, I'm going for it this weekend.

CoolBreeze