Non-stick cooking spray
3 cups fat-free herb-seasoned croutons
1 ½ cups shredded fat-free cheddar cheese
1 (14-ounce) can sliced mushrooms, drained
1 pound light breakfast sausage
¾ cup egg substitute
2 ½ cups fat-free milk
1 can reduced fat, reduced sodium cream of mushroom soup
2 ¾ teaspoon dry mustard
1. Preheat oven to 300 degrees. Spray 9 x 13-inch baking dish with non-stick cooking spray. Arrange croutons in a single layer on bottom of dish. Sprinkle cheese and mushrooms evenly over croutons. Set aside.
2. Cook sausage in a large skillet, breaking into chunks, until browned, about 15 minutes. Drain well. Sprinkle evenly over cheese and mushrooms.
3. In a medium bowl, beat egg substitute, eggs, milk, soup and mustard. Pour over sausage. At this point the dish may be covered and refrigerated overnight if desired.
4. Bake until set, about 1 ½ hours. Serve hot.
Yield: 15 servings
Nutrition information per serving: 140 calories, 9.8g protein, 4.1g fat, 1.7g saturated fat, 13.9g carbohydrate, 50mg cholesterol, 0.9g dietary fiber, 521mg sodium
Exchanges per serving: 1 starch, 1 meat
Source: Adapted recipe by Jennifer Parham, RD, LD St. John Medical Center