| Low Calorie Egg Casserole
Categories: Low Calorie, whole Wheat, Egg, Casserole
6 slices of whole wheat bread (lite, cubed)
1/2 pound of ground turkey sausage
1 medium red or green sweet pepper, chopped
1/2 cup of chopped fresh mushrooms
1 cup of (4 oz.) shredded sharp cheese (low fat)
1one 10 3/4 ounce can of reduced sodium condensed cream of mushroom soup
one 8 ounce carton of frozen egg substitute product, thawed
1 can evaporated skim milk
3/4 teaspoon of dry mustard
1/8 teaspoon of pepper |
|
Pour half cubed bread in bottom of Pam sprayed 12 x 7 x 2 baking dish. In large skillet, cook sausage, sweet pepper and mushrooms until sausage is browned. Drain fat. Put vegetable mixture with paper towel, removing fat. Spoon sausage mixture on top of bread. Sprinkle with half of cheese. Top with remaining bread. In mixing bowl, combine soup, egg, milk, mustard and pepper. Pour over bread, pressing down cubes with back of spoon to moisten. Cover, chill at least 2 hours and up to 24 hours. Bake at 350ºF. for 30 minutes until knife inserted in middle comes out clean. Sprinkle with remaining cheese and bake 2 or 3 minutes more. Let stand 5 to 10 minutes. (322 calories per serving) Serves 6 to 8. |
|