Breakfast Casserole

  • 12 oz. reduced-fat bulk pork sausage
  • 1 medium onion
  • 2 eggs
  • 4 egg whites
  • 2 cups fat-free milk
  • 1 1/2 tsp. stone ground mustard
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 8 slices firm white bread, cubed
  • 2 cups (8 oz) shredded reduced-fat cheddar cheese
The night before, cook sausage and onion over medium-high heat in a nonstick skillet 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 x 9 inch baking dish coated with cooking spray.  Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 350 degrees F for about 35 to 40 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.  Enjoy!