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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
5 (1.4-ounce) sourdough rolls |
vegetable cooking spray |
1 pound turkey breakfast sausage |
3/4 cup (3 ounces) shredded swiss cheese |
1 (8-ounce) package presliced mushrooms |
1/3 cup finely chopped onion (about 1/3 small onion) |
1 1/2 cups fat-free milk |
1 cup fat-free egg substitute |
1/2 teaspoon ground pepper |
1/4 teaspoon salt |
1/4 teaspoon dry mustard |
Directions:
1. Cut sourdough rolls into 1-inch cubes; layer evenly in a 13- x 9- x 2-inch baking dish coated with cooking spray. Set aside.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add sausage, and cook until sausage is browned, stirring until it crumbles; drain if necessary. Layer sausage and cheese over bread cubes.
3. Add mushrooms and onion to skillet; cook over medium-high heat, stirring constantly, 4 minutes or until tender. Layer over cheese in baking dish; set aside.
4. Combine milk and remaining 4 ingredients, stirring until smooth. Pour over bread-mushroom mixture in baking dish. Cover and chill at least 8 hours or overnight.
5. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes before serving.
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