CIY (Cook It Yourself): Eat Breakfast All Week Egg Bake

Eat-Breakfast-All-Week Egg Bake

This is another Skinnytaste recipe that we modified with less bread and more veggies.  It turned out sooooo yummy!

Ingredients:
Wheat ciabatta bread, cut into 1-inch cubes
12 oz turkey breakfast sausage
2 cups fat-free milk
1 1/2 cups shredded cheese
3 large eggs + 12 oz egg beaters (we like whole eggs, so we used 8 eggs total)
1/2 cup chopped green onions
1 cup sliced mushrooms
We chopped up a ton of extra veggies- broccoli, peppers, and asparagus
1/2 tsp paprika
salt and fresh pepper

Directions:
1. Preheat oven to 400 degrees.  Arrange bread cubes on a baking sheet. Bake at 400° for 8 minutes or until toasted.

2. Heat a medium skillet over medium-high heat. Add sausage to pan; cook 7 minutes or until browned, stirring to crumble.

 

3. Combine milk, cheese, eggs, egg substitute, parmesan cheese, paprika, salt and pepper in a large bowl, stirring with a whisk. Add bread, sausage, scallions and mushrooms, tossing well to coat bread.

 

4. Spoon mixture into a 13x9-inch baking dish. Cover and refrigerate 8 hours or overnight. (We only let it sit for 4 hours and then we baked it).

5. Uncover casserole. Bake at 350° for 50 minutes or until set and lightly browned.

This turned out delish!  The best part is that it is totally customizable and you can add whatever veggies you want.  This was perfect to re-heat throughout the week for a filling breakfast!
The original recipe can be found here with nutritional information.