This is a hearty brunch recipe we like to serve at big family holidays where there are a lot of mouths to feed. We also wouldn't say no to this as a weeknight dinner it's so chock full of tasty and satisfying ingredients.
1 cup egg substitute (or four more whole eggs)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound bulk pork sausage, cooked and drained
2 cups cubed whole wheat bread
1-1/2 cups (6 ounces) reduced-fat shredded cheddar cheese
In a large bowl, whisk eggs, egg substitute, milk, salt, and black pepper. Stir in the sausage, bread cubes and cheese. Pour into a 13-in. x 9-in. baking dish that has been sprayed with non-stick cooking spray. Cover and refrigerate overnight.
Remove casserole 30 minutes before baking. Bake, uncovered, at 350 degrees for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.