1 (8 1\/2-ounce) package corn muffin mix
\n3 cups (1\/2-inch) cubed white bread
\n8 oz. hot turkey Italian sausage
\n1 cup chopped onion
\n2 1\/2 cups fat-free milk
\n1 tsp. ground cumin
\n1\/8 tsp. black pepper
\n1 (10-ounce) can diced tomatoes and green chiles, undrained
\n1 (8-ounce) carton egg substitute
\nCooking spray
\n1 cup (4 oz.) shredded reduced-fat Monterey Jack or mild cheddar cheese, divided<\/p>\n
Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl; stir in bread. Set aside. Remove casings from sausage. Cook sausage and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain. Combine milk, cumin, pepper, tomatoes, and egg substitute; stir with a whisk until well-blended. Add sausage mixture; stir well. Stir into bread mixture. Spoon half of bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with 1\/2 cup cheese. Spoon remaining bread mixture over cheese. Cover and refrigerate 8 hours or overnight. Preheat oven to 350\u00b0. Bake casserole at 350\u00b0 for 20 minutes or until set. Top with 1\/2 cup cheese, and bake an additional 20 minutes or until set. Let stand 10 minutes before serving.<\/p>\n
You can assemble this entire dish up to a week ahead. Bake the corn muffin mix ahead; store in an airtight container in the freezer for a couple of days. Assemble the casserole according to directions; cover and freeze. A day in advance, take it out of the freezer and thaw in the refrigerator (about 24 hours). Uncover and let stand 30 minutes at room temperature before cooking; bake as directed.<\/p>\n
Yield: 8 servings
\nCalories: 271
\nFat: 7.6g
\nFiber: 1.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 (8 1\/2-ounce) package corn muffin mix 3 cups (1\/2-inch) cubed white bread 8 oz. hot turkey Italian sausage 1 cup chopped onion 2 1\/2 cups fat-free milk 1 tsp. ground cumin 1\/8 tsp. black pepper 1 (10-ounce) can diced tomatoes and green chiles, undrained 1 (8-ounce) carton egg substitute Cooking spray 1 cup (4 oz.) shredded reduced-fat Monterey Jack or mild cheddar cheese, divided Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl;…<\/p>\n