Post by Katie on May 2, 2011 15:09:08 GMT -5
My 2-year old and my 2.5-year old nephew loved this, veggies and all! ;D
4 c. cubed sourdough bread
1 lb. ground pork or turkey sausage (I am going to use turkey next time, less fat)
5 large eggs
1 ¼ c. egg substitute
1 c. shredded Mexican cheese blend (2% cheese would be even less fat)
4 c. 2% milk (you can use nonfat, but we didn’t have any)
1 c. frozen chopped spinach, thawed
½ c. diced tomatoes
¼ cup diced onion
¼ cup sliced mushrooms
1 tsp. salt
1 tsp. dry mustard
1/8 tsp. garlic powder (optional)
¼ c. grated Parmesan, like Kraft 100% Grated Parmesan Cheese
Fresh ground pepper to taste
Brown sausage in a skillet on medium high. Break up the sausage into chunks while cooking. Remove the cooked sausage from the pan and let sit on paper towels to soak up the excess fat. Crumble into smaller pieces.
Place bread in a well-greased 9 x 13 in. pan (I used cooking spray instead of butter). Sprinkle with shredded cheese (reserve some to sprinkle over the top, about ¼ cup). Combine the eggs, milk, dry mustard, and pepper. Add the spinach to the egg mix and pour evenly over the bread and cheese. Sprinkle onion, tomatoes, and mushrooms over the top. Top with remaining shredded cheese and parmesan.
Cover and chill overnight. (You can also cook it immediately, but you should let the casserole sit for 10 minutes before putting it in the oven.) Preheat oven to 325 degrees. Bake uncovered for one hour. Tent with foil if the casserole begins to brown too quickly.
It says that it serves 6-8, but I think it serves 10-12! Those portions yesterday were plenty big enough, and I cut it into 10 servings.
4 c. cubed sourdough bread
1 lb. ground pork or turkey sausage (I am going to use turkey next time, less fat)
5 large eggs
1 ¼ c. egg substitute
1 c. shredded Mexican cheese blend (2% cheese would be even less fat)
4 c. 2% milk (you can use nonfat, but we didn’t have any)
1 c. frozen chopped spinach, thawed
½ c. diced tomatoes
¼ cup diced onion
¼ cup sliced mushrooms
1 tsp. salt
1 tsp. dry mustard
1/8 tsp. garlic powder (optional)
¼ c. grated Parmesan, like Kraft 100% Grated Parmesan Cheese
Fresh ground pepper to taste
Brown sausage in a skillet on medium high. Break up the sausage into chunks while cooking. Remove the cooked sausage from the pan and let sit on paper towels to soak up the excess fat. Crumble into smaller pieces.
Place bread in a well-greased 9 x 13 in. pan (I used cooking spray instead of butter). Sprinkle with shredded cheese (reserve some to sprinkle over the top, about ¼ cup). Combine the eggs, milk, dry mustard, and pepper. Add the spinach to the egg mix and pour evenly over the bread and cheese. Sprinkle onion, tomatoes, and mushrooms over the top. Top with remaining shredded cheese and parmesan.
Cover and chill overnight. (You can also cook it immediately, but you should let the casserole sit for 10 minutes before putting it in the oven.) Preheat oven to 325 degrees. Bake uncovered for one hour. Tent with foil if the casserole begins to brown too quickly.
It says that it serves 6-8, but I think it serves 10-12! Those portions yesterday were plenty big enough, and I cut it into 10 servings.