Blog

Yummy Breakfast Anytime of the Day

Happy kidsSo I know you have heard that breakfast is the most important meal of the day. But with so many yummy options from pancakes to muffins, even coffee cakes and casseroles – if it were up to me I would eat breakfast for any meal of the day! Mexican Breakfast Casserole is one of my favorites, as it is the perfect blend of savory brunch flavors. I love a great make-ahead dish, and with this recipe you simply mix the ingredients together the night before and pop in the oven when you wake! Look for turkey sausage in the grocery to save on calories, fat and saturated fat.

Mexican Breakfast Casserole

Simple ingredients magically create this make-ahead scrumptious breakfast dish, fulfilling high expectations.

Makes 8-10 servings

INGREDIENTS

  • 1 (4-ounce) can green chilies
  • 8 ounces ground breakfast turkey sausage
  • 1 onion, chopped
  • 1 red, green, or yellow bell pepper, cored and chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon chili powder
  • 5 eggs
  • 4 egg whites
  • 2 cups fat-free half-and-half
  • 1/2 cup chopped green onions
  • 1 1/2 cups reduced-fat shredded Mexican blend cheese
  • 5 (8-inch) 98% fat-free flour tortillas, cut into quarters (use corn tortillas for Gluten-free option)

DIRECTIONS

  1. Coat 13x9x2-inch baking dish with nonstick cooking spray. Spread green chilies along bottom of dish.
  2. In large nonstick skillet, cook and crumble sausage until it starts to brown. Add onion and bell pepper, cooking until sausage is done and vegetables tender. Add garlic and chili powder. Remove from heat. Cool.
  3. In large bowl, whisk together eggs, egg whites, and half-and-half. In another bowl, combine green onions and cheese.
  4. Spoon one-third of sausage mixture over chilies in baking dish. Top with one-third tortilla quarters and one-third cheese mixture. Repeat layers, ending with cheese. Pour egg mixture evenly over casserole and refrigerate, covered, at least 6 hours or overnight.
  5. Preheat oven to 350°F. If using glass baking dish, place in cold oven and bake 50-60 minutes or until bubbly and golden brown and knife inserted into custard comes out clean.

Nutritional information per serving:
Calories 262 Calories from fat 28% Fat 7g Saturated Fat 3g Cholesterol 129mg Sodium 578mg Carbohydrate 23g Dietary Fiber 2g Sugars 5g Protein 18g Dietary Exchanges: 1 1/2 starch, 2 1/2 lean meat

Terrific Tip: Put ingredients together the night before and pop in the oven the next morning for an easy hot breakfast. Adjust the ingredients to your taste buds.

Written by: Holly Clegg, Healthy Culinary Expert

###

About the Author

With over 1 million cookbooks sold, Holly Clegg, known as the “Queen of Quick” has become a healthy culinary expert on practical, easy, healthy recipes through her best-selling trim&TERRIFIC® cookbook series, including the more health focused cookbooks, Diabetic Cooking with the ADA, Eating Well Through Cancer and Eating Well to Fight Arthritis. Clegg has appeared on Fox & Friends, NBC Weekend Today, The 700 Club, QVC, USA Today, Web MD, and The Huffington Post. She has partnered with Wal-Mart and is currently working with Albertsons, Inc., Baylor Hospital in Dallas and has a partnership with Our Lady of Lake Hospital in Baton Rouge. Her phone app, Mobile Rush Hour Recipes has over 50,000 subscribers. Visit www.hollyclegg.com or http://thehealthycookingblog.com

Sharing is Caring!
facebooktwittergoogle_plusredditpinterestlinkedinmail

Trackbacks

  1. […] Breakfast is the most important meal of the day for everyone, especially children and adolescents. It gives you energy to get through the longest part of the day after the body has been at rest (sleep) for 8-10 hours overnight. […]

  2. […] want a big heavy breakfast as you start your days this summer? Want something that is healthy but tastes great […]

Leave a Comment

*