Recipe Name Breakfast Casserole Submitted by jjondahl Recipe Description Low fat breakfast casserole Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 140 Ready In (minutes) 160

Ingredients Amount Measure Ingredient 1 sausage Sausage, Turkey, Butterball (l Lb.) 8 slices, large Bread, multi-grain 4 cups, diced Fat Free Cheddar Cheese 1 1/2 cups egg beaters 2 cups milk fat free 1/2 teaspoon salt 3/4 teaspoon mustard, dry 1 1/4 cups Soup, cream of mushroom, canned, condensed, reduced sodium 10 3/4 ounces Cream of Mushroom Soup, 98% Fat Free 1/2 cup milk fat free Steps Sequence Step 1 Directions 1.Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop. 2.Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight. 3.Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole. 4.Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.