Southwestern Breakfast Casserole
- 1 (8 ½ oz.) package corn muffin mix
- 3 cups (1/2 in) cubed white bread (use a whole grain)
- 8 oz. hot turkey Italian sausage (I use more)
- 2 ½ cups fat-free milk
- 1 (10 oz.) can diced tomatoes and green chilies, undrained
- 1 teaspoon cumin
- 1/8 teaspoon black pepper
- 1 cup chopped onion (I use red)
- 1 (8 oz) carton egg substitute
- Cooking spray
- 1 cup (4 oz.) shredded reduced-fat Monterey Jack or mild cheddar cheese, divided
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. Coos sausage and onion in a large non stick skillet over medium heat until browned, stirring to crumble. Drain.
Combine cumin, milk, pepper, tomatoes and egg substitute; stir with a whisk until well-blended. Add sausage mixture; stir well. Stir into bread mixture. Spoon half of break mixture into an 11x7 inch baking dish coated with cooking spray (I use olive oil – non spray – use you own mister). Top with 1/2 cup cheese. Spoon remaining bread mixture over cheese. Cover and refrigerate 8 hours or overnight.
Bake in 350 oven for 20 minutes or until set. Top with ½ cup cheese, and bake an additional 20 minutes or until set. Let stand 10 minutes before serving.
- Serves 8.
(Cooking Light 2000)
Make a vegetarian version using vegetarian hot Italian sausage – served both versions at a party – everyone raved about the vegetarian version!