Southwestern Breakfast Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 306.1
  • Total Fat: 6.7 g
  • Cholesterol: 34.3 mg
  • Sodium: 889.2 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 14.1 g

View full nutritional breakdown of Southwestern Breakfast Casserole calories by ingredient
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Number of Servings: 8


    1 (8 1/2-ounce) package corn muffin mix (make ahead of time)
    3 cups (1/2-inch) cubed white bread
    8 ounces hot turkey Italian sausage (make ahead of time)
    1 cup chopped onion (make ahead of time)
    2 1/2 cups fat-free milk
    1 teaspoon ground cumin
    1/8 teaspoon black pepper
    1 (10-ounce) can diced tomatoes and green chilies, un-drained
    1 (8-ounce) carton egg substitute
    Cooking spray
    1 cup (4 ounces) shredded reduced-fat Monterey Jack or mild cheddar cheese, divided


Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl; stir in bread. Set aside.
Remove casings from sausage. Cook sausage and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. 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-inch baking dish coated with cooking spray. Top with 1/2 cup cheese. Spoon remaining bread mixture over cheese.

Preheat oven to 350.

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.
Let stand 10 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user THERESEADDY.

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