Average Rating: 4.833333TOTAL TIME: Prep: 20 min. + chilling Bake: 35 min. + standing
YIELD: 12 servings.Ingredients
- 12 ounces reduced-fat bulk pork sausage
- 1 medium onion, chopped
- 2 large eggs
- 4 large egg whites
- 2 cups fat-free milk
- 1-1/2 teaspoons ground mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8 slices firm white bread, cubed
- 2 cups shredded reduced-fat cheddar cheese
Instructions
- 1. In a nonstick skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain and cool.
- 2. In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13x9-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
- 3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts
1 piece: 211 calories, 11g fat (5g saturated fat), 51mg cholesterol, 690mg sodium, 13g carbohydrate (0 sugars, 1g fiber), 15g protein.
Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
