It’s a beautiful spring day here at The Three-Acre Wood, and I’ve been spending all of it with my sick little boy who is missing out on field day at school. The poor thing came home with Strep yesterday and now he’s stuck at home with his mama instead of his friends. I venture to say it hasn’t been all bad. We did play a game of Scrabble Jr., he watched Captain Underpants and we just polished off banana popsicles on the back deck. What more can we ask for?
I know I promised you a breakfast casserole recipe earlier this week, so I finally squirreled away long enough to pass it along while my son plays math games on the iPad. I’m sure I only have a few minutes before I’m summoned by the young one, so I will try to make this as quick as possible.
My husband found this Weight Watchers loving recipe online and prepared it for Mother’s Day (he’s kind of mushy and thoughtful like that), but he made several adjustments according to the ingredients he found in the house (also a good trait. . . most of the time). I’m going to share the version he created because it was really good, but you can also find the original at Slap Dash Mom. The Slap Dash Mom registers her recipe at one Smartpoint for a quarter of the dish while my husband’s version came in at three, but it all depends on the type of turkey sausage you use. This really is a very tasty breakfast casserole, so I hope you will give it a try (even if you aren’t watching your weight).
- 6 eggs
- 1/4 c fat-free cheddar cheese
- 1 c cooked fresh turkey sausage
- 1/3 c uncooked onion
- 1/2 c sliced fresh mushrooms
- 1/4 c chopped fresh cilantro
- 1/4 tsp ground black pepper
- 1/4 tsp garlic salt
- 1 or 2 pinches of red pepper flakes
- Aldi brand spray olive oil (zero Smartpoints)
- Scramble the eggs in a bowl.
- Add all other ingredients to eggs and stir together.
- Spray an 8x8 casserole dish with olive oil.
- Pour mixture into dish.
- Bake uncovered at 350 degrees for approximately 35 minutes (until eggs are done).
- Serve warm.
- You can prep this dish the night before and store covered in the refrigerator, but if you use a glass casserole dish be sure to warm it with the oven or it might crack during baking.
Thanks, I plan to prepare this tonight to have in the morning for breakfast.