Make-Ahead Breakfast Casserole Recipe

Make-Ahead Breakfast Casserole Recipe

Ingredients:

Cooking spray (vegetable)
3/4 lb of lean pork (ground)
1/4 tsp of seeds of fennel; crushed
3/4 tsp of seasoning
2 cloves of garlic; minced finely
1 c of milk (skimmed)
2 cartons of egg substitute (frozen, 8 ozs); thawed
3 pcs of onions (green); chopped
1/4 c of cheese (Cheddar); shredded
3/4 tsp of mustard (dry)
1/4 tsp of salt
6 slices of bread (white, 1 oz); sliced into 1/2″ cubes
1/4 tsp of pepper (red and ground)
Tomatoes (cherry varieties)(optional)
Onion tops (green)(optional)

Instructions:

Coat skillet using spray and place on moderate flame ’til hot before adding 3/4 lb of lean pork (ground), 3/4 tsp of seasoning, 1/4 tsp of crushed fennel seeds and 2 cloves of minced garlic. Cook ’til meat becomes browned, while stirring and crumbling meat. Afterward, drain meat and pat paper towels, Set them aside.

Mix milk with 2 cartons of thawed egg substitute, 1/4 c of shredded cheese (Cheddar), 3 pcs of chopped onions (green), 3/4 tsp of mustard, 1/4 tsp of salt and 1/4 tsp of pepper (red and ground), stirring well. Then add bread and pork while stirring ’til well-blended.

Spread on oiled 11″ x 7″ x 2″ dish for baking; chill while covered for 8-12 hours. Uncover and bake mixture 50 mins, 350 deg Fahrenheit ’til light brown in color and mixture is set. Decorate with onion tops and tomatoes when preferred.

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