Low Fat Southwestern Breakfast Casserole

(from Lisalouisville’s recipe box)

Serves 8 people

Categories: Breakfast


  • 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


  1. Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl; stir in bread. Set aside.

  2. Remove casings from sausage. Cook sausage and onions in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.

  3. 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.

  4. Preheat oven to 350° F.

  5. 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.

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