Southwestern Breakfast Casserole

Ingredients

• 0.1 teaspoon pepper black
• 10 ounce canned tomatoes diced green undrained canned
• 8.5 ounce corn muffin mix 
• 8 ounce egg substitute 
• 2.5 cups skim milk fat-free
• 1 teaspoon ground cumin 
• 8 ounces turkey sausage italian hot
• 4 ounces mild cheddar cheese shredded divided reduced-fat
• 1 cup onion chopped
• 3 cups sandwich bread white cubed ()

Equipment

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

Directions

1. Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl; stir in bread. Set aside.
2. Remove casings from sausage. Cook sausage and onion in a large nonstick skillet over medium heat until browned, stirring to crumble.
3. Drain.
4. Combine milk, cumin, pepper, tomatoes, and egg substitute; stir with a whisk until well-blended.
5. 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.
6. Preheat oven to 35
7. 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.
8. Let stand 10 minutes before serving.