Southwestern Breakfast Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
A low-fat egg casserole with a southwestern flair. Not sure of the origin of recipe since I received from a friend Ingredients:
1 (8 1/2 ounce) package corn muffin mix |
3 cups bread cubes |
8 ounces turkey sausage (italian or pork sausage) |
1 cup diced onion |
2 1/2 cups skim milk |
1 teaspoon ground cumin |
1/4 teaspoon black pepper |
1 (10 ounce) can rotel tomatoes & chilies |
1 (8 ounce) carton egg substitute |
1 cup monterey jack cheese |
cooking spray |
Directions:
1. Prepare the corn muffin mix according to package directions and cool. Crumble muffins into a large bowl and mix in bread. Set aside.
2. Remove casings from sausage, crumble and cook in large nonstick skillet over medium heat until browned.
3. Remove from pan and saute` onion until translucent.
4. Combine milk, cumin, pepper, tomatoes, and egg substitute; stir with whisk until well blended; add sausage and onions stirring well.
5. Stir into bread mixture.
6. Spoon 1/2 of mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cheese. Spoon remaining mixture over cheese.
7. Cover and refrigerate 8 hours or overnight.
8. Allow casserole to sit at room temperature about 30 minutes while preheating oven to 350 degrees.
9. 9. Bake casserole for 20 minutes or until set. Top with remaining cheese and bake an additional 15 minutes. Let stand 5 minutes before serving.
|
|