Reduced-Fat Breakfast Casserole
- In a large skillet, cook and stir sausage over medium heat until no pink remains; drain. (If necessary, add 1 or 2 teaspoons cooking oil to skillet to cook sausage.)
- Meanwhile, lightly coat a 3-quart rectangular baking dish with cooking spray. Spread croutons evenly in bottom of prepared dish. Sprinkle half of the cheese over croutons. Top with sausage. In a large bowl, combine the 2-1/2 cups milk, the egg product, and the mustard. Pour over layers in baking dish. Stir together soup and the 1/2 cup milk. Spoon soup mixture evenly over mixture in baking dish. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours.
- Bake, uncovered, in a 325 degree F oven for 45 minutes. Sprinkle remaining cheese over casserole. Bake for 5 to 10 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Makes 10 servings.
From the Test Kitchen
1 starch, 3-1/2 lean meat, 1/2 fat.
Nutrition Facts (Reduced-Fat Breakfast Casserole)
- Per serving:
- 305 kcal ,
- 15 g fat
- (7 g sat. fat ,
- 46 mg chol. ,
- 1019 mg sodium ,
- 14 g carb. ,
- 1 g fiber ,
- 27 g pro.