Southwestern Breakfast Casserole

Name: Southwestern Breakfast Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 283 grams diced tomatoes and green chiles, undrained; 241 grams package corn muffin mix; 227 grams carton egg substitute; 591 milliliters fat-free milk; 1 teaspoon ground cumin; 227 grams hot turkey Italian sausage; 113 grams cup shredded reduced-fat Monterey Jack or mild cheddar cheese, divided; 237 milliliters chopped onion; 710 milliliters (1/2-inch) cubed white bread

You can never have too many main course recipes, so give Southwestern Breakfast Casserole a try. This recipe serves 8. One portion of this dish contains about 18g of protein, 12g of fat, and a total of 333 calories. Head to the store and pick up pepper, mild cheddar cheese, milk, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It can be enjoyed any time, but it is especially good for Christmas.

Instructions

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

Ingredients you will need

Corn Muffin Mix

Bread

Equipment you will use

Bowl

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

Ingredients you will need

Sausage

Onion

Equipment you will use

Frying Pan

Drain.

Combine milk, cumin, pepper, tomatoes, and egg substitute; stir with a whisk until well-blended.

Ingredients you will need

Egg Substitute

Tomato

Pepper

Cumin

Milk

Equipment you will use

Whisk

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.

Ingredients you will need

Cooking Spray