- 1 lb breakfast sausage
- ½ onion, diced
- 1 whole yellow pepper, diced
- 1 whole red pepper, diced
- 5 whole eggs
- 5 egg whites
- 1 ½ cup almond or regular milk
- 1 teaspoon ground mustard
- ½ tsp salt
- ¼ teaspoon pepper
- 6 slices gluten free bread, cubed (I use Udi's)
- ½ cup shredded cheddar
Preheat oven to 350°. Spray a 13 x 9-inch casserole dish with cooking spray. Cook the sausage in a skillet until browned, crumbling as you go. Remove from pan. Add onions and peppers and saute until tender.
In a bowl, whisk the eggs, milk, and spices.
Put the bread cubes in the bottom of the casserole dish. Place sausage and pepper mixture on top. Pour the egg mixture over top of that. Sprinkle with cheddar cheese.
Cover with plastic wrap and place in the refrigerator overnight. Remove from the fridge in the morning and let it come to room temperature for about 20 minutes. Bake for 30-40 minutes until set in the middle. Serve warm.
Calories: 165kcal | Carbohydrates: 10g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 564mg | Potassium: 156mg | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 1.5mg | Calcium: 119mg | Iron: 0.6mg