8 oz. ciabatta bread, cut into 1-inch cubes
1 pound turkey breakfast sausage
½ cup chopped green onions
1 ¼ cup fat-free milk
1 cup (4 oz.) reduced fat shredded sharp cheddar cheese
2 large eggs
2 (8 oz.) cartons egg substitute
2 tbsp. chopped fresh parsley
Salt and pepper to taste
Preheat oven to 400 degrees. Arrange bread cubes in a single layer on a baking sheet. Bake for 8 minutes or until toasted. Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Combine sausage, bread, and onions in a large bowl. Combine milk, cheese, eggs, and egg substitute in a medium bowl, stirring with a whisk. Add milk mixture to bread mixture, tossing to coat bread. Spoon mixture into a 2-qt baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees. Uncover casserole and stir. Bake for 50 minutes or until set and lightly browned. Sprinkle with parsley; serve immediately.
Note: If you have a hard time finding a package of raw turkey sausage, you can use a package of pre-cooked turkey sausage or Canadian bacon or Ham and just skip the step of browning the sausage in the skillet.