Sausage-and-Egg Casserole

Ingredients

• 1 pound bulk turkey breakfast sausage
• 3 cups (1/2-inch) cubed white bread (about 6 [1-ounce] slices)
• 2 cups skim milk
• 1 1/2 cups egg substitute
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
• 1 teaspoon dry mustard
• Vegetable cooking spray

Preparation

1. Preheat oven to 350°.
2. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well.
3. Combine sausage and next 5 ingredients (sausage through dry mustard) in a 13 x 9-inch baking dish coated with cooking spray; stir well. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
4. Note: Look for this sausage product in the fresh-meat or freezer section of the grocery store.