Slimmed Down 'wifesaver' Casserole

READY IN: 25hrs
Recipe by RBM9320

Why harden your arteries with mounds of sausage when you could make a lighter, healthier alternative? This turns out fantastic and is a lot easier on the waistline than the traditional favourite.

Top Review by ksduffster

This is the first time I have tried a bread-based breakfast casserole. DBF gobbled this up, but I didn't really care for it. I think it may have been the texture, possibly something to do with the bread soaking for 8 hours. I think for next time I will either toast the bread or not let it sit overnight. Or both. I really liked the addition of crab to the dish though. That is a very good change from ham/bacon/sausage all the time. DBF loved this though, so I expect to be making it in the future.

Ingredients Nutrition

  • 8 slices multigrain bread, crusts removed and cubed
  • 1 cup grated low-fat cheese (the sharper the better)
  • 12 cup onion, minced
  • 12 cup green pepper, chopped
  • 12 cup red pepper, chopped
  • 8 eggs (omega 3)
  • 2 cups skim milk
  • 1 teaspoon mustard powder
  • 12 teaspoon Worcestershire sauce
  • 12 teaspoon salt
  • 8 ounces crab, chopped (artificial is fine)
  • 1 cup corn flakes or 1 cup muesli
  • cooking spray


  1. In a greased 9x13 pan, toss bread cubes with cheese.
  2. Top with onion and peppers.
  3. In a medium bowl, beat together eggs, milk, mustard powder, salt and worcestershire sauce.
  4. Pour egg mixture over bread and cheese.
  5. Top with chopped crab (you could substitute lean ham as well).
  6. Let sit overnight in the refrigerator.
  7. In the morning, preheat the oven to 400°F Sprinkle the cereal overtop the casserole, and spray lightly with cooking spray.
  8. Bake for 55 minutes (or until set).

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