Southwestern Breakfast Casserole

Southwestern Breakfast Casserole Recipe
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.

Yield:

8 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

December 2000
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