Breakfast Casserole

Servings: 6

INGREDIENTS

• 8 ounces turkey sausage links, meat crumbled
• 2 scallions (spring onions), sliced
• 6 large eggs and 6 large egg whites 
• 1 3/4 cups milk
• 1 pinch Kosher salt and freshly ground black pepper
• 1 package frozen chopped spinach (9 ounce), thawed and drained of excess liquid 
• 3/4 cup shredded Cheddar
• 1/2 cup grated Parmesan
• 1/2 whole wheat baguette, cut into 3/4-inch cubes (4 cups)
• Cooking spray

DIRECTIONS

1. Heat a large non-stick skillet over medium heat. 
2. Add the turkey and scallions and cook, stirring to break up any large chunks, until brown and cooked through, about 10 minutes. Remove from heat and let cool slightly.
3. Whisk the eggs, egg whites, milk and 1/2 tsp each salt and pepper in a large bowl until combined.
4. Add the cooked sausage, spinach, cheeses and bread. Toss to distribute the INGREDIENTS evenly.
5. Spray a 3-quart casserole dish with cooking spray. Spread the egg mixture evenly in the dish. 
6. Cover and refrigerate for at least 6 hours or preferably overnight.
7. Preheat the oven to 350 degrees F. Bake the casserole, uncovered, until set and lightly brown on top, about 30 minutes.
8. You can also freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F.