mandymay 31 Posted September 24, 2012 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 2 7carol3 and klperry reacted to this Share this post Link to post Share on other sites
Ljp 157 Posted September 24, 2012 Sounds yummy, thx for sharing! Share this post Link to post Share on other sites
CoolBreeze 154 Posted September 24, 2012 Thanks for the recipe, it sounds yummy indeed. Sounds almost like a frittata. 1 mandymay reacted to this Share this post Link to post Share on other sites
kimmy*custis 276 Posted September 24, 2012 Yummy! Thanks for sharing! 1 mandymay reacted to this Share this post Link to post Share on other sites
CoolBreeze 154 Posted September 24, 2012 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? Share this post Link to post Share on other sites
mandymay 31 Posted September 24, 2012 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. Share this post Link to post Share on other sites
SoReady219 51 Posted September 24, 2012 Sounds delish-tks!! 1 mandymay reacted to this Share this post Link to post Share on other sites
CoolBreeze 154 Posted September 24, 2012 Thanks. Will let you kno, I'm going for it this weekend. CoolBreeze Share this post Link to post Share on other sites
