Ingredients

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.
  • NOTE:
  • 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.

Reviews & Comments 3

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    " It was excellent "
    greentreefrogs ate it and said...
    "FIVE FORKS" Nice really NICE!!
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  • snomama 6 years ago
    OH THIS IS Fabulous! Saved and making pronto! 5 forks for you!
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  • meileen 6 years ago
    I'd love this try this dish. I won't be able to find egg substitute in China, so can you suggest how much eggs to use in this recipe?
    Was this review helpful? Yes Flag

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