Southwestern Breakfast CasseroleFrom mountainmama 8 years ago
- 1 (8 1/2-ounce) package corn muffin mix shopping list
- 3 cups (1/2-inch) cubed white bread shopping list
- 8 ounces hot turkey italian sausage shopping list
- 1 cup chopped onion shopping list
- 2 1/2 cups fat-free milk shopping list
- 1 teaspoon ground cumin shopping list
- 1/8 teaspoon black pepper shopping list
- 1 (10-ounce) can diced tomatoes and green chiles, undrained shopping list
- 1 (8-ounce) carton egg substitute shopping list
- cooking spray shopping list
- 1 cup (4 ounces) shredded reduced-fat Monterey Jack or mild cheddar cheese, divided shopping list
How to make it
- Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl; stir in bread. Set aside.
- Remove casings from sausage. Cook sausage and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
- 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 of bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup cheese. Spoon remaining bread mixture over cheese. Cover and refrigerate 8 hours or overnight.
- Preheat oven to 350°.
- Bake casserole at 350° for 20 minutes or until set. Top with 1/2 cup cheese, and bake an additional 20 minutes or until set. Let stand 10 minutes before serving.
- 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.