Make-ahead breakfast casserole *jb

6 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
¾ pounds Lean ground pork
¾ teaspoon Italian seasoning
¼ teaspoon Fennel seeds, crushed
2 Cloves garlic, minced
1 cup Skim milk
2 (8-oz) cartons frozen egg substitute, thawed
¼ cup Shredded Cheddar cheese
3 Green onions, chopped
¾ teaspoon Dry mustard
¼ teaspoon Salt
¼ teaspoon Ground red pepper
6 (1-oz) slices white bread cut into 1/2-inch cubes
Cherry tomatoes (optional)
Green onion tops (optional)

Directions

Directions: Coat a skillet with cooking spray; place over medium heat until hot. Add next 4 ingredients; cook until meat is browned, stirring to crumble meat. Drain in a colander; pat dry with paper towels, and set aside.

Combine milk and next 6 ingredients in a large bowl; stir well. Add pork mixture and bread, stirring just until well blended. Pour into an 11- x 7- x 2-inch baking dish coated with cooking spray. Cover and chill 8 to 12 hours.

Bake, uncovered, at 350 degrees for 50 minutes or until set and lightly browned. Garnish with tomatoes and onion tops, if desired. Yield: 6 servings (serving size: 1 [3¾- x 3 ½-inch] piece).

Nutritional Info: CALORIES 258 (31% from fat); PROTEIN 24.2g; FAT 8.8g (SAT 3.3g, MONO 3.5g, POLY 1.1g); CARB 18.8g; FIBER 0.8g; CHOL 45mg; IRON 2.9mg; SODIUM 436mg; CALCIUM 148mg Reprinted from Cooking Light Web site

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