Ingredients:

  • 6 slices whole-wheat bread, cubed (about 4 cups / 95g)
  • 1/4 cup (60 ml) unsweetened almond milk (or any milk you prefer)
  • 1 tbsp olive oil (15ml)
  • 1 pound (450g) lean ground turkey sausage, casings removed
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 1 red bell pepper, cored and chopped (about 1 cup / 150g)
  • 5 ounces fresh spinach (140g), roughly chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried Italian herbs (2.5ml)
  • Salt and freshly ground black pepper to taste
  • 8 large eggs
  • 1/2 cup (120ml) unsweetened almond milk (or any milk you prefer)
  • 1/4 teaspoon salt (1.25ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1 cup (100g) shredded reduced-fat cheddar cheese

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease your baking dish. Cube the bread and arrange in the baking dish. Drizzle with 1/4 cup almond milk and let soak slightly while you prep the filling.
  2. Heat olive oil in a large skillet over medium heat. Add the ground turkey sausage and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Add the onion, red bell pepper, and garlic to the skillet with the sausage. Cook until the vegetables are softened, about 5-7 minutes. Stir in the spinach and Italian herbs. Cook until the spinach wilts. Season with salt and pepper.
  4. In a large bowl, whisk together the eggs, almond milk, salt, and pepper until well combined.
  5. Spread the sausage and vegetable mixture evenly over the bread in the baking dish. Pour the egg mixture over the sausage and vegetables, ensuring everything is well coated.
  6. Sprinkle the shredded cheese evenly over the top of the casserole.
  7. Bake in the preheated oven for 40-45 minutes, or until the casserole is set and the top is golden brown and the cheese is melted. A knife inserted into the center should come out clean.
  8. Let the casserole cool for a few minutes before slicing and serving.