Breakfast casserole

Main Ingredient: Eggs
Course: Casseroles Various Main Dishes
Yield:

Breakfast casserole ingredients

3⁄4 lb Lean ground pork
3⁄4 t Italian seasoning
1⁄4 t Fennel Seeds Crushed
2 clv Garlic Minced
2 (8 Oz.) Cartons Frozen Egg
Substitute Thawed
1 c Skim Milk
1⁄4 c (1 Oz.) Shredded Cheddar
3 Green Onions Chopped
3⁄4 t Dry Mustard, ¼ t. Salt
1⁄4 t Ground red pepper
6 Slices White Bread Cut Into
½ in. Cubes. Cherry
Tomatoes

Cooking Breakfast casserole

1. Coat a skillet with cooking spray; place over medium high heat until hot. Add pork, italian seasoning, fennel seeds & garlic; cook until meat is browned, stirring to crumble meat.
2. Drain in a colander; pat dry with paper towels & set aside.
3. Combine milk, cheddar, green onions, dry mustard, salt & pepper in a large bowl; stir well.
4. Add pork mixture & bread, stirring until just blended.
5. Pour into an 11 x 7 x 2 inch baking dish coated with cooking spray.
6. Cover & chill 8 to 12 hours.
7. Bakei uncovered at 350°F.
8. for 50 min. or until set & lightly browned.
9. garnish with tomatoes & green onion tops if desired.
10. Fat 8. Chol.