Sausage-and-Egg Casserole

1 pound bulk turkey breakfast sausage
3 cups (1/2-inch) cubed white bread (about 6 [1-ounce] slices)
2 cups skim milk
1 1/2 cups egg substitute
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 teaspoon dry mustard
Vegetable cooking spray

Preheat oven to 350°.
Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well.
Combine sausage and next 5 ingredients (sausage through dry mustard) in a 13 x 9-inch baking dish coated with cooking spray; stir well. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
Note: Look for this sausage product in the fresh-meat or freezer section of the grocery store.
Yield: 9 servings

NUTRITION PER SERVING
CALORIES 157(27% from fat); FAT 4.7g (sat 1.7g,mono 1.7g,poly 0.9g); PROTEIN 14.4g; CHOLESTEROL 23mg; CALCIUM 150mg; SODIUM 471mg; FIBER 0.4g; IRON 1.2mg; CARBOHYDRATE 13.1g
Cooking Light, MAY 1996