Chicken Sausage Breakfast Casserole

1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray.

2. Heat large skillet over medium-high heat; spray liberally with cooking spray. Add pepper and onion; cook and stir 2 minutes or until crisp-tender. Add mushrooms; cook and stir 4 minutes or until moisture is released. Add sausage; cook and stir 5 minutes or until browned. Spread sausage mixture in prepared dish; sprinkle with bread and cheese. In medium bowl, whisk eggs, egg whites and milk; pour over bread.

3. Bake casserole 30 minutes or until internal temperature reaches 160°; let stand 8 minutes. Cut casserole into 16 pieces; serve topped with avocado along with hot sauce, if desired.

Chef tip: For a freezer-friendly dish, cover unbaked casserole tightly with plastic wrap then foil; freeze up to 2 months. To prepare casserole, thaw overnight in the refrigerator. Preheat oven to 350°; remove plastic wrap and foil. Bake casserole as directed in step 3.

• 18 g Fat
• 6 g Saturated Fat
• 189 mg Cholesterol
• 555 mg Sodium
• 13 g Carbohydrates
• 4 g fiber
• 6 g sugars
• 1 g added sugars
• protein