Nineties Breakfast Dish

• 1 Tbsp. corn oil margarine
• 1/2 lb. fresh mushrooms, sliced
• 2 c. thinly sliced onion
• seasoned pepper to taste
• 1 lb. mild Italian sausage
• 12 slices wheat bread, crusts removed
• 2 c. grated reduced-fat Cheddar cheese
• 1 c. liquid egg substitute
• 1 1/2 c. skim milk
• 1 c. buttermilk
• 1 Tbsp. Dijon mustard
• 1 tsp. dry mustard
• 1 tsp. nutmeg
• 1/2 tsp. salt
• 1/4 c. chopped fresh parsley
• 1/2 tsp. paprika

1. In a large skillet, melt margarine and brown mushrooms and onions for 6 to 8 minutes until tender.
2. Stir in pepper; remove mixture from pan and set aside.
3. In same pan, simmer sausage in 1/2 cup water, covered, for 10 to 12 minutes.
4. Drain water.
5. Slice sausage in 1/4-inch slices and brown slightly.
6. Drain fat and put sausage on paper towels.
7. Spray a 13 x 9-inch (3-quart) baking dish with nonstick vegetable spray.
8. Layer half the bread, the mushroom mixture, sausage and cheese.
9. Repeat layers, ending with the cheese.

corn oil margarine, fresh mushrooms, onion, pepper, italian sausage, bread, cheddar cheese, liquid egg substitute, milk, buttermilk, mustard, dry mustard, nutmeg, salt, fresh parsley, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361058 (may not work)