Make Ahead Breakfast Casserole
|Lean ground pork||3⁄4 Pound|
|Dried italian seasoning||3⁄4 Teaspoon|
|Fennel seeds||1⁄4 Teaspoon, crushed|
|Garlic||2 Clove (10 gm), minced|
|Skim milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Ounce (1/4 Cup)|
|Dry mustard||3⁄4 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Green onions||3 , chopped|
|Egg substitute||16 Ounce (2 Cartons, 8 Ounce Each)|
|White bread slices||6 Ounce, cut into 1/2 inch cubes (6 Slices, 1 Ounce Each)|
Cook ground pork, Italian seasoning, fennel seeds, and minced garlic in a large nonstick skillet over medium heat until pork is browned, stirring to crumble.
Drain; set aside.
Combine milk and next 6 ingredients in a large bowl; stir with a whisk until well blended.
Add pork mixture and bread cubes, stirring until well blended.
Pour into an 11- x 7-inch baking dish coated with cooking spray.
Cover and chill 8 to 12 hours.
Preheat oven to 350°.
Bake, uncovered, at 350° for 50 minutes or until set and lightly browned.
Garnish with thyme, if desired.