Savory Breakfast Casserole
By: Cindy Mulligan
Published: Wednesday, December 2, 2009 - 11:52pm

Ingredients




1 cup 2%% milk
3/4 cup shredded Cheddar cheese
cup ½  chopped green onion
teaspoon ½  dry mustard
teaspoon ¼  salt
teaspoon ¼  ground pepper
large egg whites*
6 whole eggs*
8 ounces  sausage, crumbled  (I use “Gimme Lean” brand)*
2 slices of white bread, cubed
Cooking spray 
pound If I were making this NOT in the Cooking Light method, I would use a dozen whole eggs and a  of cooked





Preparation

1 Preheat oven to 350°. 2 Place eggs in large mixing bowl.  Beat lightly.  Add milk, 1/2 cup of the cheese, green onions, and the spices.  Whisk mixture. 3 Put mixture into loaf pan that has been coated with cooking spray. 4 Pour egg mixture into the loaf pan; top with remainder of the cheese. 5 Cover pan with foil; back at 350 for 20 minutes.  Uncover pan and continue baking for 40 additional minutes. 


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Preparation

 1  Preheat oven to 350°.  2  Place eggs in large mixing bowl.  Beat lightly.  Add milk, 1/2 cup of the cheese, green onions, and the spices.  Whisk mixture.  3  Put mixture into loaf pan that has been coated with cooking spray.  4  Pour egg mixture into the loaf pan; top with remainder of the cheese.  5  Cover pan with foil; back at 350 for 20 minutes.  Uncover pan and continue baking for 40 additional minutes.

About


This is a wonderful recipe from the Cooking Light Cookbook – 2004 version.  You can prepare the recipe as is, or if you want to be “sinful” use more of the egg yolks and real Italian sausage.  While the recipe calls for reduced-fat cheese – I use regular.  Gotta have SOME fun in life!