3/4 cup (3 ounces) shredded sharp cheddar cheese, divided
2 1/2 cups 1% low-fat milk
8 large egg whites
1 tablespoon Dijon mustard
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Drain.
Combine sausage, bread, and 1/2 cup cheese in a large bowl. Combine milk, egg whites, and mustard in a separate bowl, stirring with a whisk. Pour milk mixture over bread mixture, tossing until bread is moistened. Arrange bread in a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight. Uncover and sprinkle with remaining 1/4 cup cheese.
Preheat oven to 350°.
Bake, uncovered, at 350° for 1 hour and 5 minutes or until set and lightly browned. Let stand 15 minutes before serving.