Make-Ahead Breakfast Casserole

Ingredients

• 0.8 teaspoon mustard dry
• 8 ounce carton egg substitute 
• 2 large egg whites 
• 3 large eggs 
• 1 cup milk fat-free
• 0.3 teaspoon fennel seeds crushed
• 2 cloves garlic minced
• 0.3 cup green onions divided chopped
• 0.1 teaspoon ground pepper red
• 0.8 pound ground pork lean
• 0.5 teaspoon penzey's southwest seasoning italian
• 0.5 teaspoon salt divided
• 3 ounces cheddar cheese shredded extra-sharp divided
• 6 ounce sandwich bread white cut into 1/2-inch cubes

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Heat a large skillet over medium-high heat. Coat pan with cooking spray.
2. Add 1/4 cup onions, Italian seasoning, 1/4 teaspoon salt, fennel, and garlic; saut 6 minutes or until pork is done, stirring to crumble.
3. Remove from heat; cool slightly.
4. Combine remaining onions (about 1 1/3 tablespoons), remaining 1/4 teaspoon salt, milk, and next 5 ingredients (through red pepper) in a large bowl; stir with a whisk.
5. Add pork mixture, 1/2 cup cheese, and bread; stir to combine.
6. Pour into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.
7. Preheat oven to 35
8. Uncover dish; let stand at room temperature 20 minutes.
9. Sprinkle with remaining 1/4 cup cheese.
10. Bake at 350 for 50 minutes or until set and lightly browned.
11. Let stand 10 minutes before serving.