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Make-Ahead Breakfast Casserole

  • 6servings
  • 305calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cooking Spray

  2. 1/3 cup chopped green onions, divided

  3. 1/2 teaspoon Italian seasoning

  4. 1/2 teaspoon salt, divided

  5. 1/4 teaspoon fennel seeds, crushed

  6. 3/4 pound lean ground pork

  7. 2 cloves garlic, minced

  8. 1 cup fat-free milk

  9. 1 (8-ounce) carton egg substitute

  10. 3 large eggs

  11. 2 large egg whites

  12. 3/4 cup (3 ounces) shredded extra-sharp cheddar cheese, divided

  13. 3/4 teaspoon dry mustard

  14. 1/8 teaspoon ground red pepper

  15. 6 (1-ounce) slices white sandwich bread, cut into 1/2-inch cubes

Instructions Jump to Ingredients ↑

  1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1/4 cup onions, Italian seasoning, 1/4 teaspoon salt, fennel, and garlic; sauté 6 minutes or until pork is done, stirring to crumble. Remove from heat; cool slightly.

  2. Combine remaining onions (about 1 1/3 tablespoons), remaining 1/4 teaspoon salt, milk, and next 5 ingredients (through red pepper) in a large bowl; stir with a whisk. Add pork mixture, 1/2 cup cheese, and bread; stir to combine. Pour into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.

  3. Preheat oven to 350°.

  4. Uncover dish; let stand at room temperature 20 minutes. Sprinkle with remaining 1/4 cup cheese. Bake at 350° for 50 minutes or until set and lightly browned. Let stand 10 minutes before serving.

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