| SOUTHWESTERN
BREAKFAST CASSEROLE
(printer-friendly
version)
Liquid
Core® Electric Skillet / Casserole
Ingredients:
- 1 - 8 ounce package corn muffin mix or 4 cups prepared corn
bread, coarsely crumbled
- 3 cups (1/2 inch) cubed white bread
- 8 ounces hot turkey Italian sausage
- 1 cup chopped onions
- 2 cups fat-free milk
- 1 teaspoon ground cumin
- 1/8 teaspoon ground black pepper
- 1 - 10 ounce can diced tomatoes with green chilies, undrained
- 1 - 8 ounce carton egg substitute (4 eggs)
- Cooking spray
- 1 cup (4 ounces) shredded reduced-fat Monterey Jack or cheddar
cheese, divided
Preparation:
- Prepare corn muffin mix in the Liquid Core Electric Skillet
/Casserole according to package directions; cool. Coarsely crumble
muffins into a large bowl; stir in bread. Set aside.
- Remove casings from sausage. Cook sausage and chopped onion
in the Liquid Core Electric Skillet / Casserole at 350* F. until
browned, stirring the sausage to crumble it. Drain.
- In a bowl, combine milk, cumin, pepper, tomatoes, egg substitute
(eggs); stir with a whisk until blended well. Add sausage mixture;
stir well. Stir into bread and muffin mixture. Add 1 cup shredded
reduced-fat cheese. Cover and refrigerate 8 hours or overnight.
- Preheat Liquid Core Electric Skillet / Casserole to 350* F.
Spray lightly with cooking spray. Turn casserole mixture into
Liquid Core Electric Skillet / Casserole. Reduce heat to simmer.
Cover and cook 25 minutes or until center is set. Top with remaining
cheese and cook, uncovered, an additional 3 minutes.
Serves 8
| Nutrition
Analysis per Serving: |
Food
Exchange per Serving: |
| Calories |
318 |
Bread/Starch |
2 |
| Protein |
20
g |
Other
Carbs/Sugar |
-- |
| Carbohydrates |
32
g |
Very
Lean Meat/Protein |
1 |
| Dietary
Fiber |
2
g |
Lean
Meat |
1 |
| Sugar |
8
g |
Fruit |
-- |
| Fat |
12
g |
Vegetables |
1 |
| %
Calories from Fat |
35% |
Milk
- Skim |
<1 |
|
|
Fat |
1 |
|
