Low Cal Breakfast Casserole

Tim ShevlinNutrition, RecipesLeave a Comment

Low Cal Egg Casserole


  • 1 pound pork sausage
  • 6 large eggs
  • 1 cup almond, cashew, or hemp milk
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 4 slices white bread, cut into 1/2-inch cubes
  • 1 cup shredded cheddar cheese
  • 1 medium zucchini diced


  • In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard.
  • Stir in bread cubes, cheese, zucchini, and sausage.
  • Pour into a greased 11×7-in. baking dish. Cover and refrigerate for 8 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

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