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Southwestern Breakfast Casserole
Nb persons: 8
| 1 (8-1/2-ounce) package | corn muffin mix |
| 3 cups | white bread, (1/2-inch) cubed |
| 8 ounces | hot turkey Italian sausage |
| 1 cup | onion, chopped |
| 2 -1/2 cups | fat-free milk |
| 1 teaspoon | ground cumin |
| 1/8 teaspoon | black pepper |
| 1 (10-ounce) can | diced tomatoes and green chiles, undrained |
| 1 (8-ounce) carton | egg substitute |
| Cooking spray | |
| 1 cup (4 ounces) | reduced-fat Monterey Jack or mild cheddar cheese, divided, shredded |
Cooking Light
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.
Prepare corn muffin mix according to package directions; cool.
Crumble muffins into a large bowl; stir in bread. Set aside.
Remove casings from sausage. Cook sausage and onion in a large
nonstick skillet over medium heat until browned, stirring to crumble.
Drain.
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 of 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 hours or overnight.
Preheat oven to 350 degrees.
Bake casserole at 350 degrees for 20 minutes or until set. Top with
1/2 cup cheese, and bake an additional 20 minutes or until set. Let
stand 10 minutes before serving.
Yield: 8 servings
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