Sausage and Egg Casserole
A lighter, protein-packed version of sausage and egg casserole. Assemble on Christmas Eve and toss it in the oven on Christmas morning.
Servings: 8
Equipment
- Medium frying pan and spatula
- measuring cups and spoons
- Medium mixing bowl
- Whisk
- 8x11 inch casserole dish*
Ingredients
- Cooking spray
- 1 lb gound turkey sausage
- 5 large eggs
- ½ cup nonfat Greek yogurt
- ¼ cup low-fat cottage cheese
- ¼ cup sharp cheddar cheese , shredded
- 1 tsp Penzeys Chili 9000 spice blend*
- Optional ingredients: 1/4 cup diced onions or peppers or mushrooms
Instructions
- Preheat oven to 400° and spray the inside of a 8×11 inch with cooking spray.
- Brown the sausage and drain using a paper towel.
- In the meantime, whisk the remaining ingredients in a medium mixing bowl.
- Pour into the prepared baking dish and bake for 25 minutes or until a knife inserted in the middle comes out clean. Enjoy!
Notes
- If you are using the pan size I recommend here, your casserole will have a thickness of about 1 inch. You can choose a smaller pan or double the recipe, but you’ll need to adjust the cooking time.
- Penzeys is a spice company, and Penzeys Chili 9000 is a wonderful blend of over 20 spices that work magically together. If you don’t have it, you can use this substitution: 1/8 teaspoon each of garlic powder, cayenne, cumin, chili powder, pepper, ground mustard.
