Thursday, May 16, 2013

Overnight Breakfast Casserole

Originally from BHG, below you'll find my modifications to this savory bread casserole. Also good if you enjoy breakfast for dinner!

 Overnight Breakfast Casserole

1 sweet onion, thinly sliced
2 cups broccoli florets
5 egg whites
1 1/3 cups milk
1 t dried basil
1 t garlic powder
1/4 t salt
1/4 t pepper
4 cups "everything" french bread cut into 1" cubes
4 oz reduced fat cheddar cheese, cut into 1/2" cubes
6 fully cooked turkey sausage links, chopped

In a large skillet, drizzle a tablespoon of olive oil to coat. Add onion, cover and cook on medium-low for 15 minutes, stirring occasionally. Uncover and cook over medium heat until caramelized, about 5 minutes.

Meanwhile, in a small saucepan cook broccoli for 3 minutes in enough water to cover. Drain.
In a large bowl, combine egg whites, milk, basil, garlic, salt, and pepper. Stir in bread cubes, broccoli, caramelized onion, cheese, and sausage. Transfer to a 2 quart square or round baking dish, cover with aluminum foil, and chill overnight (2-24 hours).

Preheat oven to 325. Bake casserole, covered, for 20 minutes. Uncover and bake 20-30 minutes more or until knife inserted near the center comes out clean. Let stand 10 minutes before serving.

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