Quick & Easy Egg Casserole

May 16th, 2014 by Live Well Omaha Kids

Recipe by Dani Ronk, Recipes from the Heart of Creighton’s Cardiac Center, 2nd Edition

Those summer weekends are almost here. You know the ones… where you’re just as quickly getting out the door on a Saturday morning as you are trying to get to work all week. Here’s a Egg Casserole recipe that you can throw in the oven, have it eaten and be out the door in an hour. Or, bake it before you go to bed, warm it in the morning, and it’s even quicker! What’s even better about this recipe… all of the ingredients are things you probably pretty much always have on hand (or will try to from here on out)!

Quick & Easy Egg Casserole


6 slices of white bread, coarsely torn
1/2 lb. bulk low-sodium turkey sausage, cooked & drained
1 c. 2% shredded cheddar cheese
2 whole eggs
8 egg whites
2 c. skim milk


Preheat oven to 350. Lightly grease 13 x 9-inch pan. Place bread in bottom of pan; sprinkle with sausage and cheese. Beat eggs and milk in medium bowl with wire wisk. Pour over bread mixture in pan. Bake 40-45 minutes or until mixture is set in center and lightly browned.

Nutritional Info

Yield: 10 servings
Calories: 134
Carbohydrate: 10.5g
Fiber: 0.4g
Fat: 4g
Saturated Fat: 1.4g
Cholesterol: 58mg
Sodium: 374mg

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