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.
1 (8 1/2-ounce) package corn muffin mix
3 cups (1/2-inch) cubed white bread
8 ounces hot turkey Italian sausage
1 cup chopped onion
2 1/2 cups fat-free milk
1 teaspoon ground cumin
1/8 teaspoon black pepper
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (8-ounce) carton egg substitute
1 cup (4 ounces) shredded reduced-fat Monterey Jack or mild cheddar cheese, divided
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.
Love this recipe with a few modifications. It's a family tradition for Thanksgiving and Christmas breakfast. I add one can of Texas style beans, drained but not rinsed and 2 finely chopped canned chipotle peppers for a spicy kick. As others have mentioned, it does not set in 40 min at 350 as the recipe says. What I do is to take it from the refrigerator and take the chill off in the microwave, about 5 - 7 min on high, stirring once with a fork. Since I stir it, I leave out the center cheese layer, saving all the cheese for the top. It now sets in about 40 min in the oven at 375 F. Without the microwave, it has taken up to 1 hr 20 min to set at 350 F. I have used eggs and egg beaters, 2% and fat free milk over the years, and there is no difference in taste, so now I go for the lighter ingredients.
I thought this dish was absolutely fantastic! I substitutes tomatoes with jalapenos for tomatoes with green chilis because it was the first thing I saw at the store. I also used eggs rather than egg beaters (5 of them). It turned out fantastic!
This was great... I'll make it again! I only used 2 cups of milk, and did not refridgerate for 8 hours... I just put it straight in the oven, cooked it for the prescribed time & it came out perfect! I think the combination of too much milk & letting it 'soak' overnight causes the mushiness that people are complaining of.
We're looking for a replacement for the usual CL breakfast casserole we make because we're tired of it, having had it regularly for years. This was good. Very flavorful with a nice heat to it. Next time we will try some of the recommendations for making it a little less wet, as it did turn out pretty wet.
This is my family's favorite "wife saver." It's got a bit of spice that makes it heartier - perfect for a snowy morning. I make this the weekend BEFORE a big holiday when I know I'll have a cabin full of guests. It's always a big hit!
I've made this dish several times since it was first published in Cooking Light and I always get rave reviews. Like others have said, cooking time does have to be increased to have it set in the middle. I always serve with salsa. Love it!!
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