Categories: Breakfast
Ingredients
- 1 (8-1/2 oz.) pkg. corn muffin mix
- 3 cups (1/2-inch) cubed white bread
- 8 oz. hot turkey Italian sausage
- 1 cup chopped onion
- 2-1/2 cups skim milk
- 1 teaspoon ground cumin
- 1/8 teaspoon black pepper
- 1 (10 oz.) can diced tomatoes and green chilies, un-drained
- 1 (8 oz.) carton egg substitute
- 1 cup (4 oz.) shredded reduced-fat Monterey Jack or mild cheddar cheese, divided
Directions
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Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl; stir in bread. Set aside.
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Remove casings from sausage. Cook sausage and onions in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
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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 the bread mixture into an 11 × 7 inch baking dish coated with cooking spray. Top with 1/2 cup cheese. Spoon remaining bread mixture over cheese. Cover and refrigerate 8 hour or overnight.
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Preheat oven to 350° F.
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Bake casserole for 20 minutes. Top with 1/2 cup cheese, and bake an additional 20 or until set. Let stand 10 minutes before serving.