Breakfast Casserole (white bread and egg whites) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Ingredients:
12 ounce(s) reduced-fat bulk pork sausage |
1 medium onion, chopped |
2 eggs |
4 egg whites |
2 cup(s) fat-free milk |
1 1/2 teaspoon(s) ground mustard |
1 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
8 slice(s) firm white bread, cubed |
2 cup(s) (8 ounces) 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. 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 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
2. • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
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