As I was preparing for a weekend get away at our close friends beautiful summer cabin, I was vigorously searching for breakfast recipes that I could make now, freeze and bake later. I found an assortment of recipes, nothing quite what I was looking for. So I combined a few recipes and came up with this egg bake that you can make ahead and freeze. You do not bake it until you are ready to serve. I always prefer to bake items fresh and not reheat items. I think that many recipes become dry and loose their texture when you bake, freeze and reheat. To really make this an easy recipe, I used precooked turkey sausage crumbles you can find in they freezer section and packaged egg white product. So easy, simply pour to measure, no eggs to crack and no cholesterol. I tried to step-up the healthy factor with the turkey sausage and egg whites. However, I just cannot bring myself to use reduced fat or fat-free cheese products, so grated cheddar cheese it is.
- 4 1/2 cups seasoned croutons
- 2 1/2 cups grated cheddar cheese
- 9 eggs or 2 1/4 cups egg whites
- 3 cups reduced fat milk
- 9 oz. turkey sausage crumbles
- 1/4 teaspoon pepper
- This recipe makes enough for 2 - 1 1/2 quart pans.
- Spray pans with cooking spray.
- Divide croutons, cheese, and turkey sausage evenly between pans
- Mix together the eggs, milk and pepper. Whisk to combine and divide evenly pouring over each pan.
- Cover and freeze or refrigerate if you are serving the next day.
- From the freezer - completely thaw the casserole in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes prior to baking. Bake uncovered, 350 for 50 minutes. Or until a knife inserted comes out clean.
- From the refrigerator - bake uncovered, at 350 for 50 minutes or until a knife inserted comes out clean.