Turkey Sausage and Egg Casserole

Turkey Sausage and Egg Casserole

This egg casserole is on the lighter side, using egg substitute and reduced-fat cheese.

  • Prep time
    10 min
  • Servings
    10 Servings
  • Serving size
    1/10th of recipe
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    1/10th of recipe
  • Amount per serving Calories 110

  • Total Fat 2.5g
    • Saturated Fat 1g
  • Cholesterol 15mg
  • Sodium 300mg
  • Total Carbohydrate 8g
    • Dietary Fiber 1g
    • Total Sugars 4g
  • Protein 13g


  • green onions (chopped)
    1/2 cup
  • nonfat milk
    2 cup
  • nonstick cooking spray
  • mustard powder
    1/2 tsp
  • salt (optional)
    1/4 tsp
  • black pepper
    1/4 tsp
  • egg substitute
    16 oz
  • whole wheat bread (cut into 1/2–inch cubes)
    4 slice
  • precooked turkey breakfast sausage patties (diced)
  • cheddar cheese (reduced-fat, shredded)
    1/4 cup


  1. Preheat oven to 350 degree F. Coat a 9x13 baking dish with cooking spray.

  2. In a medium bowl, whisk together nonfat milk, green onions, dry mustard, salt (optional), pepper, and egg substitute.

  3. Place bread cubes and sausage on the bottom of the baking dish, pour egg mixture evenly over bread and sausage. Top with cheddar cheese.

  4. Cover pan with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 40 minutes.

  • Not recommended

    I didn't like the bread added to the recipe. It throws off the texture and makes it mushy.