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Jan 29
26

Sausage & Stuffing Brunch Bake

I’ve been meaning to make a breakfast casserole recently, so I pinned a few on Pinterest for inspiration and a fabulous reader named Lisa linked me to the original recipe for Cooking Light’s Cheesy Brunch Casserole – thanks, Lisa! I was immediately sold after reading through the ingredients list; Italian sausage (love), sharp cheddar (my favorite), STUFFING (OMG, yes please). The egg substitute pulls it all together and makes it breakfast worthy and the hearty hot sausage and herb seasoned stuffing give it tons of flavor and bring it into brunch territory (or lunch or dinner or any time you like).

I used a little less stuffing and cheese than the original recipe (don’t worry, there’s still plenty) and added in onions, garlic and mushrooms for additional volume and flavor. You can definitely customize it to your preferences; my fiancé hates mushrooms so he said he’d add bell pepper instead – feel free to get creative! The portion size for this is very large and filling and it makes great leftovers. Cook it on the weekend and save it for breakfasts or lunches all week long!

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Sausage & Stuffing Brunch Bake

Yield: 9 servings

Ingredients:

  • 1 lb hot Italian turkey or chicken sausage, casings removed
  • 1 small onion, diced small
  • 8 oz mushrooms, diced
  • 2 cloves garlic, minced
  • 4 cups herb seasoned stuffing mix (I used Pepperidge Farms)
  • ½ cup fat free reduced sodium chicken broth
  • 2 tablespoons light butter, melted
  • 5 oz 50% reduced fat sharp cheddar, shredded (I used Cabot brand)
  • 2 cups skim milk
  • 16 oz carton fat free egg substitute
  • ½ teaspoon black pepper

Directions:

  1. Pre-heat the oven to 325 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.
  2. Bring a large saute pan or skillet over medium-high heat and add the sausage. Cook for a couple minutes, breaking it up with a spoon or spatula for about 2 minutes, until it begins to start browning. Add the onion, mushrooms and garlic and continue to cook for another 4-5 minutes until the meat is cooked through and broken up and the vegetables are softened. Transfer the cooked sausage mixture to a large mixing bowl and add the stuffing mix (unprepared). Stir to combine.
  3. Transfer the stuffing and sausage mixture to the prepared baking dish. Drizzle with the chicken broth and melted butter. Sprinkle the cheese evenly over the top.
  4. Combine the milk, egg substitute and pepper in a bowl and whisk together until combined. Pour over the top of the stuffing casserole. Bake for about 40 minutes or until set and cooked through. Let casserole cool for 5 minutes and cut into 9 pieces.

Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
263 calories, 25 g carbs, 8 g fat, 23 g protein, 2 g fiber (from myfitnesspal.com)

adapted from Cooking Light

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26 Responses to “Sausage & Stuffing Brunch Bake”

  1. #
    1
    lisa knox — January 29, 2014 @ 1:13 am

    I knew you’d like it – it’s one of my most requested dishes.

  2. #
    2
    beze98 — January 29, 2014 @ 1:43 pm

    This looks great! Can you use breakfast sausage rather than Italian sausage? Would it change the points?

    • Emily Koenigsberg replied: — January 31st, 2014 @ 12:46 am

      Sure! The points would of course depend on the breakfast sausage you use, but I’m sure it would still taste delicious!

  3. #
    3
    Shannon Tatlock — January 29, 2014 @ 3:02 pm

    I have printed and made SO many of your recipes. They all taste delicious and the reason I love them so much, is they all call for ingredients I have already. They have a perfect balance of everything delicious. Thank you for all of the recipes. Just love your blog. :)

    • Emily Koenigsberg replied: — January 31st, 2014 @ 12:47 am

      Thanks Shannon!! I’m so glad you’re loving it <3

  4. #
    4
    Dana — January 29, 2014 @ 3:23 pm

    can you use stove top stuffing?

    • Emily Koenigsberg replied: — January 31st, 2014 @ 12:48 am

      I haven’t made it that way but I don’t see why not as long as you use the same amount.

  5. #
    5
    Anonymous — January 29, 2014 @ 7:11 pm

    How long would this last in the fridge? Could you freeze it?

    • Emily Koenigsberg replied: — January 31st, 2014 @ 12:49 am

      I’m guessing about a week in the fridge. I haven’t frozen it but if you try it then let me know!

  6. #
    6
    Lauren Smisko — January 30, 2014 @ 6:03 pm

    You had m at stuffing, yum!

    • Emily Koenigsberg replied: — January 31st, 2014 @ 12:49 am

      lol, that’s what sold me too :)

  7. #
    7
    Kieliszek — January 30, 2014 @ 6:55 pm

    Had this last night and everyone including kids loved.

    • Emily Koenigsberg replied: — January 31st, 2014 @ 12:49 am

      Yay, I’m so thrilled it was a hit! :)

  8. #
    8
    Beth — February 3, 2014 @ 9:21 pm

    I’m just trying to figure out the portion size. Is there any more guidance than nine? Due to the shape of the pan I have no trouble with eight or ten as that’s just doing a grid, but nine makes it harder to figure out. Any cup serving size possibly? I definitely want to try this one! Thanks for such a great site!

    • Emily Koenigsberg replied: — February 3rd, 2014 @ 10:43 pm

      Hi Beth, nine servings is also an easy grid! You just cut twice each direction to make 3 sections each way. That’s what I do!

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    9
    Mariko Taylor — February 7, 2014 @ 7:58 pm

    What could I use instead of egg substitute? How many real eggs, or would just egg whites in a carton do?

    • Emily Koenigsberg replied: — February 9th, 2014 @ 4:24 pm

      You could definitely do a carton of egg whites as long as it was the same size. I believe 1 carton substitute = 8 eggs if you’re substituting.

  10. #
    10
    Anonymous — February 19, 2014 @ 6:03 pm

    I made this for dinner at my husband’s request. It was delicious!!!!

  11. #
    11
    kristyn — February 20, 2014 @ 9:25 pm

    we just had this for dinner the other night and now i’m going to be making it for my MOPS group. it was so good. i could have eaten the whole thing myself. i am wondering, for future reference, if you think you could prepare this at night, refrigerate and then bake in the morning?

  12. #
    12
    Anonymous — February 26, 2014 @ 8:16 pm

    I made this for my Mom, sister, niece and friend and it was a HUGE hit! My sister, who hates lowfat ANYTHING, told me I can make this anytime. Another delicious recipe!

  13. #
    13
    Julia — March 18, 2014 @ 6:40 pm

    I used two boxes of the whole wheat stove top and it was AWESOME.

    • Emily replied: — March 18th, 2014 @ 8:17 pm

      :)

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    14
    Jane — April 8, 2014 @ 11:10 am

    Love your recipes, Emily! How do you think this one would do subbing quinoa for stuffing mix?

  15. #
    15
    Emily — April 14, 2014 @ 9:35 am

    Whoo hoo, perfect for the brunch I’m going to next weekend! Thanks (other) Emily!

    • Emily Bites replied: — April 14th, 2014 @ 9:10 pm

      :) Hope you love them!

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