Ingredients
12 ounces reduced-fat bulk pork sausage1 medium onion, chopped2 large eggs4 large egg whites2 cups fat-free milk1-1/2 teaspoons ground mustard1 teaspoon salt1/4 teaspoon pepper8 slices firm white bread, cubed2 cups shredded reduced-fat cheddar cheese
Preparation
In a nonstick skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain and cool.
In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13x9-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
