This is a great recipe that I found in the January 2011 issue of one of my favorite magazines, Clean Eating. I made a few substitutions of my own but will list the recipe as found in the magazine and also what I have used. After a quick assembly, the dish can be baked right away or stored tightly sealed in the refrigerator and baked in the morning!
I loved that this recipe was so quick and easy, I finished the whole thing while my older babe was napping soundly in bed and her little brother took a good nap on mama!
- Olive oil cooking spray
- 5 cups whole grain flax bread, cut into 1/2-inch cubes (I used multigrain from a local bakery)
- 1 tbsp olive oil
- 1/2 lb all-natural low-fat turkey sausage, meat removed from casing (really, any ground meat will do – I used an orange chicken sausage)
- 1/4 cup finely diced sweet onion
- 1&1/2 cups skim milk, divided (I used almond milk)
- 1 dried chipotle pepper, rehydrated in hot water for 10 minutes, seeded and diced (about 1 tbsp) (I used a pinch of cayenne pepper)
- 6 large egg whites (3/4 cup)
- 1 oz Pecorino Romano cheese, finely grated (about 1/4 cup), divided (I used parmigiano reggiano)
- 2 tbsp finely chopped fresh parsley
- 2 large plum tomatoes, cut crosswise
Tip – Dried chipotle peppers are actually jalapeno peppers that have been smoked and dried. Look for them in the spice aisle of larger grocery stores and specialty food markets.
- Preheat oven to 375°F. Lightly mist an 11-cup (2.6L) casserole dish with cooking spray and line bottom with bread cubes in an even layer; set aside. (I used a 2.3L dish and this worked just fine).
- Heat oil in a skillet over medium heat. Add turkey (or any type of ground meat) and onion and cook, breaking meat into small pieces with a wooden spoon and stirring until meat is cooked through, about 5 minutes.
- Meanwhile, add 1/4 cup milk and chipotle to a blender and mix until chipotle is finely chopped. Add remaining 1&1/4 cups milk and blend. Add egg whites, half the cheese and parsley and pulse until combined. Pour mixture over bread in casserole dish and spoon turkey mixture evenly over the top. Finish with an even layer of tomatoes. Using your hands or a rubber spatula, lightly press tomatoes into egg mixture to moisten. Sprinkle the remaining half of cheese and bake until puffed and golden brown on top, about 40 minutes. Serve hot from the oven or at room temperature.
Enjoy! Kristi 🙂