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Southwestern Breakfast Casserole

Recipe Introduction


Source: Cooking Light-12/2000






List of Ingredients



• 1 (8 1/2 ounce) package corn muffin mix
  
• 3 cups (1/2-inch) cubed white bread
  
• 8 ounces hot turky Italian sausage
  
• 1 cup chopped onion
  
• 2 1/2 cups fat-free milk
  
• 1 teaspoon ground cumin
  
• 1/8 teaspoon black pepper
  
• 1 (10 ounce) can diced toamtoes and green chilies, undrained
  
• 1 (8 ounce) carton egg substitute
  
• 1 cup (4 ounces) shredded reduced-fat Montrey Jack or mild cheddar cheese, divided
  






Instructions



1. Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl; stir in bread. Set aside.
   
   
2. Remove casings from sausage. Cook sausage and onions in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
   
   
3. Combine milk, cumin, pepper, tomatoes, and egg substitute; stir with a whisk until well-blended. Add sausage mixture; stir well. Stir into bread mixture. Spoon half the bread mixture into an 11 x 7 inch baking dish coated with cooking spray. Top with 1/2 cup cheese. Spoon remaining bread mixture over cheese. Cover and refrigerate 8 hour or overnight.
   
   
4. Preheat oven to 350 degrees F.
   
   
5. Bake casserole at 3350 degrees for 20 minutes. Top with 1/2 cup cheese, and bake an additional 20 or until set. Let stand 10 minutes before serving.
   
   
6. Servings: 8
   
   
7. 271 cal, 7.6 g fat, 14.7 g pro, 33.9 g carb, 22 mg chol, 700mg sod.
   
   






Final Comments


Notes: You can assemble this entire dish up to a week ahead. Bake the corn muffin mix ahead; store in an airtight container in the freezer for a couple of days. Assemble the casserole according to directions; cover and freeze. A day in advance, take it out of the freezer and thaw in the refrigerator (about 24 hours). Uncover and let stand 30 minutes at room temperature before cooking; bake as directed.