Breakfast Casserole

By KLAlbano

Mary Stoddard of Fountain Inn, South Carolina sent in the recipe for this hearty cheese and sausage casserole that's perfect or a yummy breakfast or bunch. Since it's prepared ahead, it's convenient for serving on special occasions when you're hosting overnight guests.

Ingredients

• 12 ounces reduced-fat bulk pork sausage
• 1 medium onion, chopped
• 2 eggs
• 4 egg whites
• 2 cups fat-free milk
• 1-1/2 teaspoons ground mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 slices firm white bread, cubed
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese

Preparation

Step 1

In a nonstick skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain and cool. In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 servings.