Breakfast Casserole

Name: Breakfast Casserole
Ingredients: 12 ounces reduced-fat bulk pork sausage; 1 medium onion, chopped; 2 large eggs; 4 large egg whites; 2 cups fat-free milk; 1-1/2 teaspoons ground mustard; 1 teaspoon salt; 1/4 teaspoon pepper; 8 slices firm white bread, cubed; 2 cups shredded reduced-fat cheddar cheese

10 ingredients

3 steps

Ingredients

12 ounces reduced-fat bulk pork sausage
1 medium onion, chopped
2 large eggs
4 large egg whites
2 cups fat-free milk
1-1/2 teaspoons ground mustard
1 teaspoon salt
1/4 teaspoon pepper
8 slices firm white bread, cubed
2 cups shredded reduced-fat cheddar cheese

Directions

1

In a nonstick skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain and cool.
2

In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13x9-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
3

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.