Lean ground pork is seasoned to mimic the flavor of sausage, while allowing you to control the sodium. Egg substitute, eggs, and egg whites are combined to provide the desired egg-y texture with less saturated fat than you’d have if it was all eggs. Sharp cheddar cheese instead of mild cheddar makes it taste like there’s more cheese than a couple tablespoons per serving, while keeping saturated fat at a reasonable level. For a super convenient breakfast when you have company, this is assembled the day before and chills in the refrigerator until you’re ready to bake it in the morning.
1/3 cup chopped green onions, divided
1/2 teaspoon Italian seasoning
1/2 teaspoon salt, divided
1/4 teaspoon fennel seeds, crushed
3/4 pound lean ground pork
2 cloves garlic, minced
1 cup fat-free milk
1 (8-ounce) carton egg substitute
3 large eggs
2 large egg whites
3/4 cup (3 ounces) shredded extra-sharp cheddar cheese, divided
3/4 teaspoon dry mustard
1/8 teaspoon ground red pepper
6 (1-ounce) slices white sandwich bread, cut into 1/2-inch cubes
How to Make It
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1/4 cup onions, Italian seasoning, 1/4 teaspoon salt, fennel, and garlic; sauté 6 minutes or until pork is done, stirring to crumble. Remove from heat; cool slightly.
Combine remaining onions (about 1 1/3 tablespoons), remaining 1/4 teaspoon salt, milk, and next 5 ingredients (through red pepper) in a large bowl; stir with a whisk. Add pork mixture, 1/2 cup cheese, and bread; stir to combine. Pour into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
Uncover dish; let stand at room temperature 20 minutes. Sprinkle with remaining 1/4 cup cheese. Bake at 350° for 50 minutes or until set and lightly browned. Let stand 10 minutes before serving.
This recipe was updated for the November, 2012 25th anniversary issue.