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Southwestern Breakfast Casserole

Yield

8 servings

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.

Ingredients

  • 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
  • Cooking spray
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack or mild cheddar cheese, divided

Nutrition Information

  • calories 271
  • caloriesfromfat 25 %
  • fat 7.6 g
  • satfat 2.7 g
  • monofat 2.6 g
  • polyfat 1.7 g
  • protein 14.7 g
  • carbohydrate 33.9 g
  • fiber 1.6 g
  • cholesterol 22 mg
  • iron 2.1 mg
  • sodium 700 mg
  • calcium 290 mg

How to Make It

  1. Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl; stir in bread. Set aside.

  2. Remove casings from sausage. Cook sausage and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.

  3. 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.

  4. Preheat oven to 350°.

  5. 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.