Sausage-and-Egg Casserole

Yield: 9 servings

Ingredients

• 1  pound  bulk turkey breakfast sausage
• 3  cups  (1/2-inch) cubed white bread (about 6 [1-ounce] slices)
• 2  cups  skim milk
• 1 1/2  cups  egg substitute
• 1/2  cup  (2 ounces) shredded reduced-fat sharp cheddar cheese
• 1  teaspoon  dry mustard
• Vegetable cooking spray

Preparation

Preheat oven to 350°.

Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well.

Combine sausage and next 5 ingredients (sausage through dry mustard) in a 13 x 9-inch baking dish coated with cooking spray; stir well. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.

Note: Look for this sausage product in the fresh-meat or freezer section of the grocery store.

Nutritional Information

Calories:

157 (27% from fat)

Fat:

4.7g (sat 1.7g,mono 1.7g,poly 0.9g)

Protein:

14.4g

Carbohydrate:

13.1g

Fiber:

0.4g

Cholesterol:

23mg

Iron:

1.2mg

Sodium:

471mg

Calcium:

150mg