Old-Fashioned Breakfast Casserole

I found this one because it’s a healthier one, you can substitute with what your used to eating if you don’t want to go the healthy way but I’m going to use Canadian bacon instead of sausage just because I can never seem to find the reduced pork sausage while shopping and I always have canadian bacon in the house, I’m also going to add some peppers & onions from a stir fry I had left over.

Ingredients:

• 12 ounces reduced-fat bulk pork sausage
• 1 medium onion, chopped
• 2 eggs
• 4 egg whites
• 2 cups fat-free milk
• 1-1/2 teaspoons ground mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 slices firm white bread, cubed
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese

Directions

• In a nonstick skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain and cool. In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 servings.