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Make Ahead Breakfast Casserole

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  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
  Salt 1⁄2 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)
  Cooking spray 1

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.

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