Breakfast, Casseroles

Southwestern Breakfast Casserole

  • 1 (8 1/2 oz) package Corn muffin mix
  • 3 cups White bread, cubed
  • 8 ounces Hot Turkey Italian Sausage
  • 1 cup Onion, chopped
  • 2 1/2 cups Milk
  • 1 teaspoons Cumin powder
  • 1/8 teaspoon Black pepper
  • 1 (10oz) can Tomatos, Rotel
  • 1 carton (8 oz) Egg Substitute
  • ~ Cooking spray
  • 1 cup Cheese, Monteray Jack

    • Prepare corn muffin mix according to package directions; cool. crumble muffinsinto a large bowl; stir in bread. Set aside.

    Remove casings from sausage. cook sausage and onion in a large nonstickskillet over medium heat until browned,stirring until crumbled. Drain.

    Combine milk, cumin, pepper, tomatoes, and egg substitute; stir with a whisk until well-blended. Add sausage mixture; stir well. Stir into bread mixture. Spoon half of bread mixture into an 11 x 7 baking dish coated with cooking spray. Top with half of cheese. Sppon remaining bread mixture over cheese. Cover and refrigerate 8 hours or overnight.

    Preheat oven to 350º.

    Bake casserole at 350º for 20 minutes or until set. Top with remaining cheese and bake an additional 20 minutes or until set. Let stand 10 minutes before serving. Yield: 8 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Rebecca Grant of Greensburg KY. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!