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Turkey Sausage & Pepper Breakfast Casserole

Turkey Sausage & Pepper Breakfast Casserole

Makes 6 servings

Prep Time 10 minutes

Total Time More than 1 hour


Nutritional Information
Calories 220 Fat 5g
Protein 24g Cholesterol 25mg
Carbohydrates 16g Sodium 850mg
Fiber 1g Saturated Fat 2g
Sugars 1g

Turkey Sausage & Pepper Breakfast Casserole (continued)

2 of 3


butter-flavored cooking spray

½ (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Patties

1 cup chopped green bell pepper

1 tablespoon freshly minced garlic

3 slices whole wheat sourdough bread, cut into 1-inch pieces

6 ounces shredded low-fat Cheddar cheese

½ cup finely chopped hot cherry peppers

2 ¾ cups egg substitute

Turkey Sausage & Pepper Breakfast Casserole (continued)

3 of 3


Heat oven to 375°F. Mist casserole with cooking spray; set aside.

Place skillet over medium-high heat. Mist skillet with cooking spray. Add 6 turkey sausage patties. Cook the turkey sausage patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop sausage into pieces and transfer to a small bowl. Turn the heat to medium. Re-spray pan and add green pepper. Cook 4 minutes, stirring occasionally. Add garlic; continue cooking 1 to 2 minutes or until peppers are tender.

Arrange half the bread pieces in bottom of prepared casserole. Top bread with half the cheese, half the bell pepper mixture, half the sausage and half the cherry peppers. Repeat layering. Pour egg substitute evenly over top. Cover and refrigerate 4 hours or overnight.

Heat oven to 375°F. Bake 45 minutes or until set.

Always cook to an internal temperature of 165°F. Learn how to safely handle turkey at jennieo.com/safehandling.

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