Vegetarian Breakfast Souffle

• 1 box morningstar farms frozen sausage pattie, thaw and crumble
• 1 green apple, chopped with skin on
• 1 tablespoon sugar
• 12 teaspoon ground cinnamon
• 1 loaf crusty bread, cubed (sourdough, french, roughly 4 cups)
• 1 12 cups shredded cheddar cheese
• 6 egg whites
• 13 cup low-fat sour cream
• 2 tablespoons sugar
• 12 teaspoon vanilla extract
• 1 dash salt
• 1 12 cups 2% low-fat milk

1. Chop the 6 patties and set aside.
2. In a small bowl, toss the chopped apple with 1 TBSP sugar and 1/2 TSP Cinnamon.
3. Place 2 Cups of the cubed bread in an 8x8 glass baking dish coated with non-stick spray.
4. Top the bread with half of the crumbled veggie patties, 1/2 of the apple mixture and 3/4 Cheddar Cheese.
5. Repeat above one more time.
6. Wisk together the 6 egg whites, Sour Cream, 2 TBSP Sugar, 1/2 TSP Vanilla and dash of salt.
7. Add the milk to this mixture.
8. Pour over the contents in the dish until gone.
9. Cover and refrigerate for at least 2 hours (I let it sit overnight).
10. Bake at 400 degrees for 1 hour and let cool before serving!
11. You may need to cook more or less depending on your oven.

morningstar farms, green apple, sugar, ground cinnamon, crusty bread, cheddar cheese, egg whites, lowfat sour cream, sugar, vanilla, salt, milk

Taken from www.food.com/recipe/vegetarian-breakfast-souffle-417692 (may not work)