Breakfast casserole

Yield: 6 servings

Measure Ingredient
¾ pounds Lean Ground Pork
¾ teaspoon Italian Seasoning
¼ teaspoon Fennel Seeds Crushed
2 cloves Garlic Minced
2 \N (8 Oz.) Cartons Frozen Egg
\N \N Substitute Thawed
1 cup Skim Milk
¼ cup (1 Oz.) Shredded Cheddar
3 \N Green Onions Chopped
¾ teaspoon Dry Mustard, 1/4 t. Salt
¼ teaspoon Ground Red Pepper
6 \N Slices White Bread Cut Into
\N \N 1/2 in. Cubes. Cherry
\N \N Tomatoes

Coat A Skillet With Cooking Spray; Place Over Medium High Heat Until Hot. Add Pork, Italian Seasoning, Fennel Seeds & Garlic; Cook Until Meat Is Browned, Stirring To Crumble Meat. Drain in A Colander; Pat Dry With Paper Towels & Set Aside. Combine Milk, Cheddar, Green Onions, Dry Mustard, Salt & Pepper in A Large Bowl; Stir Well. Add Pork Mixture & Bread, Stirring Until Just Blended. Pour Into An 11 X 7 X 2 Inch Baking Dish Coated With Cooking Spray. Cover & Chill 8 To 12 Hours. Bake Uncovered At 350 F. For 50 Min. OR Until Set & Lightly Browned.Garnish With Tomatoes & Green Onion Tops If Desired.

Fat 8.3. Chol. 46.

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