Southwestern Breakfast Casserole

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

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.