This hearty breakfast casserole is made by combining cubes of bread with turkey sausage, cheese, egg substitute, and milk and refrigerating overnight.
8 ounces Italian turkey sausage
2 cups frozen egg substitute, thawed
1 cup skim milk
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
1/2 teaspoon dry mustard
1/4 teaspoon rubbed sage
Dash of salt
Dash of ground red pepper
1/4 cup chopped green onions
6 (1-ounce) slices white bread, cut into 1/2-inch cubes
Vegetable cooking spray
2 medium tomatoes, cut into 1/4-inch-thick slices
How to Make It
Cook sausage in a nonstick skillet over medium-high heat until browned, stirring until it crumbles.
Combine egg substitute and next 6 ingredients in a medium bowl; stir well with a wire whisk. Stir in sausage, green onions, and bread cubes. Pour mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray; cover and chill at least 8 hours.
Bake, uncovered, at 350° for 45 minutes or until set and lightly browned. Cut into squares, and serve with sliced tomato.