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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Breakfast casserole Recipe

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This recipe for Breakfast casserole is from The Phelan Phamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cooking spray
1 (16-ounce) package frozen turkey sausage, thawed )
8 slices sourdough bread, cut into 1/2-inch cubes (about 8 cups)
2/3 cup shredded sharp cheddar cheese
3 cups 1% low-fat milk,
1 cup egg substitute
1 tablespoon Dijon mustard
1 can cream of mushroom soup, undiluted

Directions:
Directions:
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring well to crumble.

Arrange bread in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cooked turkey sausage and cheddar cheese. Combine 2 1/2 cups milk, egg substitute, and Dijon mustard, stirring with a whisk. Pour over bread mixture in dish. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Uncover casserole. Combine remaining 1/2 cup milk and cream of mushroom soup, stirring with a whisk. Pour over bread mixture. Bake at 350° for 1 hour and 5 minutes or until set and lightly browned. Let stand 15 minutes before serving.

 

 

 

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