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