Recipe - Make-Ahead Breakfast Casserole

Vegetable cooking spray
Three fourths pound Lean ground pork
Three fourths teaspoon Italian seasoning
One fourth teaspoon Fennel seeds, crushed
2 Cloves garlic, minced
1 cup Skim milk
2 (8oz) cartons frozen
egg substitute, thawed
One fourth cup Shredded Cheddar cheese
3 Green onions, chopped
Three fourths teaspoon Dry mustard
One fourth teaspoon Salt
One fourth teaspoon Ground red pepper
6 (1oz) slices white bread
cut into 1/2inch cubes
Cherry tomatoes (optional)
Green onion tops (optional)

Directions: Coat a skillet with cooking spray; place over
medium heat until hot. Add next 4 ingredients; cook until
meat is browned, stirring to crumble meat. Drain in a
colander; pat dry with paper towels, and set aside.

Combine milk and next 6 ingredients in a large bowl; stir
well. Add pork mixture and bread, stirring just until well
blended. Pour into an 11 x 7 x 2inch baking dish
coated with cooking spray. Cover and chill 8 to 12 hours.

Bake, uncovered, at 350 degrees for 50 minutes or until
set and lightly browned. Garnish with tomatoes and onion
tops, if desired. Yield: 6 servings (serving size: 1 [3 Three fourths x
3 1/2inch] piece).

Nutritional Info: CALORIES 258 (31% from fat);
PROTEIN 24.2g; FAT 8.8g (SAT 3.3g, MONO 3.5g,
POLY 1.1g); CARB 18.8g; FIBER 0.8g; CHOL 45mg;
IRON 2.9mg; SODIUM 436mg; CALCIUM 148mg

Reprinted from Cooking Light Web site http://www.CookingLight.com

Posted to MMRecipes Digest V3 #276

Date: Tue, 8 Oct 1996 23:51:36 0700

From: Julie Bertholf jewel1@ix.netcom.com