Ingredients:
16 oz breakfast sausage
(packaged frozen turkey or links)
12 oz sourdough bread, cut into 1/2-in cubes
2/3 cup shredded sharp cheddar cheese
3 cups 1% low-fat milk, divided
1 cup egg substitute
1 tbsp Dijon mustard
10.75 oz can condensed 30% reduced sodium, 98% fat-free
cream of mushroom soup, undiluted
Directions:
1. Heat a large skillet over medium-high heat. Coat pan
with cooking spray. Add sausage to pan; cook 5 minutes or
until browned; stiring well to crumble if using packaged.
If using links, cook and slice.
2. Arrange bread in a 13 x 9 inch baking dish coated with
cooking spray. Top evenly with cooked sausage and cheddar
cheese. Combine 2.5 cups milk, egg substitue, and Dijon mustard,
stirring with a whisk. Pour over bread mixture. Cover and
refrigerate 8 hours or overnight.
3. Preheat oven to 350
4. Uncover casserole. Combine remaining 1/2 cup milk and
cream of mushroom soup, stirring with a whisk. Pour over bread
mixture. Bake at 350 for 1 hour and 5 minutes or until set and
lightly browned. Let stand 15 minutes before serving.
Yield: 8 servings
Nutritional Information:
Calories 321; Fat 10.8g; Protein 22g; Carb 32.2g; Fiber 1.6g; Sodium 968mg