Recipe of the Week: Breakfast Casserole

For many breakfast can be the hardest meal of the day to get something filled with protein and that is still delicious. It honestly is one the reasons I started intermittent fasting.  This breakfast casserole does not only fit that bill but it is also so easy to meal prep for the next couple of days.

Other than the nutritional side of this recipe, I love that it is so easily customizable. You can easily add in some spinach or broccoli for some added veggies. Try different spice combinations to get the flavor you like. The possibilities are truly endless.

If you give this recipe a try post a picture in the comments below and let me know what you thought of it!

INGREDIENTS

– 12 ounces turkey sausage

– 1 medium onion, chopped

– 2 large eggs

– 1/2 cup egg whites

– 2 cups milk

– 1 teaspoon salt

– 1/4 teaspoon pepper

– 8 slices white bread, cubed

– 2 cups shredded cheddar cheese

DIRECTIONS

1.In a nonstick skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain and cool

2. In a large bowl, beat eggs, egg whites, milk, salt, and pepper, Pour into baking dish coated with cooking spray. Cover and refrigerate overnight.

3. Remove from the refrigerator 30 minutes before baking. Bake uncoverat at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting

Nutritional Information

Calories: 211

Protein: 15 g

Carbohydrates: 13 g

Fat: 11 g