Breakfast Casserole

I have to thank Allison for the original recipe for this post. Let me tell you that this recipe, in it's original form, is always a hit in our Sunday School class. However.... I have greatly modified the recipe to make it healthier, therefore, don't blame Allison if it flops. I will be honest, I have not tried the reduced fat version but feel confident it should turn out ok. Just in case, let me try it first, and if it doesn't turn out good, I'll let you know.

Modified Breakfast Casserole

• 12 slices of whole wheat bread (I will use Natures Own Double Fiber Bread)
• 3 TBS Lite Butter
• 3 cups skim milk
• 1.5 cups Egg Substitute
• 1 cup Mexican Blend Cheese
• 1 Package of Jimmy Deans Reduced Fat Sausage
• 1 Green Pepper (this was not part of the original recipe)

Spray 9x13 cooking dish with non-stick cooking spray. Cut crusts off bread, butter the bread and slice into 9-inch cubes. Place in pan. Place cheese on top of bread. Brown sausage. Whip eggs and milk together then mix with browned sausage. Pour the meat mixture over bread and cheese. Cut green pepper into rings and place on top of casserole. Put in refrigerator overnight. Take out of refrigerator 30 min prior to cooking. Bake 350 degrees for 30-40 minutes.

Nutrition Information for my ingredients:

Serving Size: 1/6th of recipe

Meal Plan: Calories: 380, 3 meats, 1 starch, 1/2 milk, 1/2 vegetable (that is a stretch) 2 fats

I will serve this with a fruit salad and a glass of milk.