Sausage and 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 version of this Sausage and Stuffing Brunch Bake – 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). To view your current WW Points for this recipe and track it in the WW app or site, click here!
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!
Sausage and Stuffing Brunch Bake
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
Instructions
- Pre-heat the oven to 325 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.
- 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.
- 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.
- 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.
Notes
7 per serving (P+ calculated using the recipe builder on weightwatchers.com) adapted from Cooking Light