|Low fat condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Cholesterol free egg substitute/8 eggs||2 Cup (32 tbs)|
|Fat free skim milk||1 Cup (16 tbs)|
|Canned sliced mushrooms||4 Ounce (1 Can)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Low fat white bread slices||6 , cut into 1 inch cubes|
|Low fat precooked breakfast sausage links||4 , thinly sliced|
1. Preheat oven to 350°F. Spray 2-quart baking dish with nonstick cooking spray; set aside.
2. Combine soup, egg substitute, milk, mushrooms, if desired, green onions, mustard, salt, if desired, and pepper in medium bowl; mix well.
3. Combine bread cubes, sausage and soup mixture in prepared baking dish; toss to coat. Bake 35 to 40 minutes or until set. Garnish as desired.