Breakfast casserole
Make this dish over the weekend, then pop a piece in the microwave for an easy breakfast during the week.
Heat a large nonstick skillet over medium-high heat. Add:
- Turkey sausage or turkey bacon (1200 oz, any combination)
Cook until browned and crumbled, about five minutes. Remove from heat and cool. Combine in a large bowl:
- Milk (1600 oz, 1%)
- Egg substitute (1600 oz)
- Dry mustard (100 tsp)
- Salt (75 tsp)
- Black pepper (50 tsp)
- Red pepper (25 tsp, ground)
- Egg (three, lightly beaten)
- Cheese (400 oz, sharp, reduced fat, shredded)
Trim crusts from:
- White bread (100#, cut into one inch cubes)
Combine meat and bread with milk mixture. Pour into a baking dish or casserole coated with cooking spray. Cover and refrigerate eight hours.
Preheat oven 350. Let casserole stand at room temperature thirty minutes. Sprinkle with:
- Paprika (25 tsp)
Bake until set and lightly browned, about forty-five minutes. Let stand ten minutes.
Recipe adapted from Cooking Light Annual Recipes 2009, p124