Breakfast Casserole

• 6 slices whole wheat bread
• Nonstick olive oil cooking spray
• 4 oz bulk turkey sausage
• 1 medium red/green bell pepper, chopped
• 1/2 c chopped fresh mushrooms
• 2 oz reduced-fat sharp cheddar cheese, shredded (1/2 cup)
• 1 10 3/4 oz can reduced-fat & sodium condensed cream of mushroom soup
• 4 beaten eggs
• 1 c evaporated fat-free milk
• 3/4 t dry mustard
• 1/4 t freshly ground black pepper

1. 1. Preheat oven to 350F. Cut bread into cubes; place in a large shallow pan. Bake for 8 to 10 minutes or until toasted, stirring once. Coat a 2-quart rectangular baking dish with nonstick cooking spray. Place half of the toasted bread cubes in the dish. Set aside.
2. 2. In a large skillet cook sausage, bell pepper, and mushrooms over medium-high heat until sausage is brown. Drain off fat. Pat mixture with paper towels to remove excess fat. Spoon mixture over bread cubes in dish. Sprinkle with half of the cheese. Top with remaining bread.
3. 3. In a medium bowl combine soup, eggs, evaporated fat-free milk, dry mustard, and black pepper. Pour over bread, pressing down cubes with back of spoon to moisten. Cover and refrigerate for 2 to 24 hours.
4. 4. Bake, uncovered, about 30 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Bake for 2 to 3 minutes more. Remove from oven. Let stand for 5 to 10 minutes before serving.

whole wheat bread, nonstick olive oil cooking spray, turkey sausage, redgreen bell pepper, fresh mushrooms, cheddar cheese, condensed cream, eggs, milk, mustard, ground black pepper

Taken from www.epicurious.com/recipes/member/views/breakfast-casserole-50114449 (may not work)