Breakfast Casserole

Title: Breakfast Casserole

Categories: Cheese/eggs, Casseroles, Breakfast

Yield: 6 servings

3/4 lb Lean Ground Pork

3/4 ts Italian Seasoning

1/4 ts Fennel Seeds Crushed

2 cl Garlic Minced

2 (8 Oz.) Cartons Frozen Egg

Substitute Thawed

1 c Skim Milk

1/4 c (1 Oz.) Shredded Cheddar

3 Green Onions Chopped

3/4 ts Dry Mustard,

1/4 t. Salt

1/4 ts Ground Red Pepper

6 Slices White Bread Cut Into 1/2 in. Cubes. Cherry

Tomatoes

Coat A Skillet With Cooking Spray; Place Over Medium High Heat Until

Hot. Add Pork, Italian Seasoning, Fennel Seeds & Garlic; Cook Until

Meat Is Browned, Stirring To Crumble Meat. Drain in A Colander; Pat

Dry With Paper Towels & Set Aside. Combine Milk, Cheddar, Green

Onions, Dry Mustard, Salt & Pepper in A Large Bowl; Stir Well. Add

Pork Mixture & Bread, Stirring Until Just Blended. Pour Into An 11 X

7 X 2 Inch Baking Dish Coated With Cooking Spray. Cover & Chill

8 To

12 Hours. Bake Uncovered At

350 F. For 50 Min. OR Until Set & Lightly

Browned.Garnish With Tomatoes & Green Onion Tops If Desired.

8 1/3. Chol.

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