Makes 6 servings
|2||cups cholesterol-free egg substitute or 8 eggs|
|1||can (10-3/4 ounces) reduced-fat condensed cream of celery soup, undiluted|
|1||cup fat-free (skim) milk|
|1||can (4 ounces) sliced mushrooms, drained (optional)|
|1/4||cup sliced green onions|
|1||teaspoon dry mustard|
|1/2||teaspoon salt (optional)|
|1/4||teaspoon black pepper|
|6||slices reduced-fat white bread, cut into 1-inch cubes|
|4||links reduced-fat precooked breakfast sausage, thinly sliced|
- Preheat oven to 350°F. Spray 2-quart baking dish with nonstick cooking spray; set aside.
- Combine egg substitute, soup, milk, mushrooms, if desired, green onions, mustard, salt, if desired, and pepper in medium bowl; mix well.
- Combine bread cubes, sausage and soup mixture in prepared baking dish; toss to coat. Bake 35 to 40 minutes or until set. Garnish as desired.
|Serving Size:||1 cup|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||12 %|
Check out more recipes for Casseroles & Dishes