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INGREDIENTS
1 (8-1/2-ounce) package corn muffin mix
3 cups (1/2-inch) cubed white bread
8 ounces hot turkey Italian sausage
1 cup chopped onion
2-1/2 cups fat-free milk
1 teaspoon ground cumin
1/8 teaspoon black pepper
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (8-ounce) carton egg substitute
Cooking spray
1 cup (4 ounces) shredded reduced-fat Monterey Jack or mild cheddar cheese, divided
INSTRUCTIONS
You can assemble this entire dish up to a week ahead. Bake the corn muffin mix ahead; store in an airtight container in the freezer for a couple of days. Assemble the casserole according to directions; cover and freeze. A day in advance, take it out of the freezer and thaw in the refrigerator (about 24 hours). Uncover and let stand 30 minutes at room temperature before cooking; bake as directed.
1. Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl; stir in bread. Set aside.
2. Remove casings from sausage. Cook sausage and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
3. 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. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350 degrees.
5. Bake casserole at 350 degrees 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.
YIELD: 8 servings
NUTRITIONAL INFO
CALORIES 271 (25% from fat); FAT 7.6g (sat 2.7g, mono 2.6g, poly 1.7g); PROTEIN 14.7g; CARB 33.9g; FIBER 1.6g; CHOL 22mg; IRON 2.1mg; SODIUM 700mg; CALC 290mg
6 points
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