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Southwestern Breakfast Casserole

Cooking Light
Southwestern Breakfast Casserole

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Worthy of a Special Occasion

You can assemble this entire dish up to a week ahead. Bake the corn muffin mix ahead; store in an airtight container in the freezer for a couple of days. Assemble the casserole according to directions; cover and freeze. A day in advance, take it out of the freezer and thaw in the refrigerator (about 24 hours). Uncover and let stand 30 minutes at room temperature before cooking; bake as directed.

Yield: 8 servings

Ingredients

  • 1  (8 1/2-ounce) package corn muffin mix
  • 3  cups  (1/2-inch) cubed white bread
  • 8  ounces  hot turkey Italian sausage
  • 1  cup  chopped onion
  • 2 1/2  cups  fat-free milk
  • 1  teaspoon  ground cumin
  • 1/8  teaspoon  black pepper
  • 1  (10-ounce) can diced tomatoes and green chiles, undrained
  • 1  (8-ounce) carton egg substitute
  • Cooking spray
  • 1  cup  (4 ounces) shredded reduced-fat Monterey Jack or mild cheddar cheese, divided

Preparation

Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl; stir in bread. Set aside.

Remove casings from sausage. Cook sausage and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.

Combine milk, cumin, pepper, tomatoes, and egg substitute; stir with a whisk until well-blended. Add sausage mixture; stir well. Stir into bread mixture. Spoon half of bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup cheese. Spoon remaining bread mixture over cheese. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Bake casserole at 350° for 20 minutes or until set. Top with 1/2 cup cheese, and bake an additional 20 minutes or until set. Let stand 10 minutes before serving.

Nutritional Information

Calories:
271 (25% from fat)
Fat:
7.6g (sat 2.7g,mono 2.6g,poly 1.7g)
Protein:
14.7g
Carbohydrate:
33.9g
Fiber:
1.6g
Cholesterol:
22mg
Iron:
2.1mg
Sodium:
700mg
Calcium:
290mg
Cooking Light, DECEMBER 2000

Member Ratings and Reviews

5 stars
Dawn
This is my family's favorite "wife saver." It's got a bit of spice that makes it heartier - perfect for a snowy morning. I make this the weekend BEFORE a big holiday when I know I'll have a cabin full of guests. It's always a big hit!12/19/09

5 stars
Arielle from An Unknown Location
This was great... I'll make it again! I only used 2 cups of milk, and did not refridgerate for 8 hours... I just put it straight in the oven, cooked it for the prescribed time & it came out perfect! I think the combination of too much milk & letting it 'soak' overnight causes the mushiness that people are complaining of.12/06/09