Savory Breakfast Casserole

The vegetarian sausage adds a lot of sage flavor to the casserole and doesn't need to be precooked. The sausage often comes in a tube and is usually located in the refrigerated area of the produce section, near the tofu. Although we call this dish a breakfast casserole, you can serve it for dinner with sautéed greens or roasted red-skinned potatoes.

Yield
2 casseroles, 3 servings per pan
Ingredients
* 2 cups 2% reduced-fat milk
* 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
* 1/2 cup chopped green onions
* 1/2 teaspoon dry mustard
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 8 large egg whites
* 4 large eggs
* 14 ounces meatless fat-free sausage, crumbled (such as Gimme Lean!)
* 4 cups (1/2-inch) cubed white bread (about 4 1/2 ounces)
* Cooking spray


Preparation
Preheat oven to 350°.

Combine the milk, 1/2 cup cheddar cheese, green onions, and next 5 ingredients (green onions through eggs), stirring with a whisk.

Divide sausage and bread evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Pour egg mixture evenly between pans. Top each pan with 1/4 cup cheese.

Cover each pan with foil. Bake at 350° for 20 minutes. Uncover and bake an additional 40 minutes or until a wooden pick inserted in center comes out clean.

To freeze unbaked casserole: Prepare through Step 3. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Thaw completely in refrigerator (about 24 hours). Preheat oven to 350º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350º for 40 minutes. Uncover and bake an additional 50 minutes or until bubbly.

Nutritional Information
Calories: 316 (26% from fat)
Fat: 9.2g (sat 4.3g,mono 2g,poly 0.6g)
Protein: 30g
Carbohydrate: 26.7g
Fiber: 2.2g
Cholesterol: 162mg
Iron: 3.2mg
Sodium: 864mg
Calcium: 347mg

source by:myrecipes.com
recypes by:Barbara Seelig Brown, Cooking Light
Photo: Karry Hosford