Make-Ahead Breakfast Casserole

• Cooking Spray
• 1/3 cup chopped green onions, divided
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt, divided
• 1/4 teaspoon fennel seeds, crushed
• 3/4 pound lean ground pork
• 2 cloves garlic, minced
• 1 cup fat-free milk
• 1 (8-ounce) carton egg substitute
• 3 large eggs
• 2 large egg whites
• 3/4 cup (3 ounces) shredded extra-sharp cheddar cheese, divided
• 3/4 teaspoon dry mustard
• 1/8 teaspoon ground red pepper
• 6 (1-ounce) slices white sandwich bread, cut into 1/2-inch cubes

1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1/4 cup onions, Italian seasoning, 1/4 teaspoon salt, fennel, and garlic; saute 6 minutes or until pork is done, stirring to crumble. Remove from heat; cool slightly.
2. Combine remaining onions (about 1 1/3 tablespoons), remaining 1/4 teaspoon salt, milk, and next 5 ingredients (through red pepper) in a large bowl; stir with a whisk. Add pork mixture, 1/2 cup cheese, and bread; stir to combine. Pour into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.
3. Preheat oven to 350u0b0.
4. Uncover dish; let stand at room temperature 20 minutes. Sprinkle with remaining 1/4 cup cheese. Bake at 350u0b0 for 50 minutes or until set and lightly browned. Let stand 10 minutes before serving.
5. This recipe was updated for the November, 2012 25th anniversary issue.

spray, green onions, italian seasoning, salt, fennel seeds, lean ground pork, garlic, milk, egg substitute, eggs, egg whites, cheddar cheese, dry mustard, ground red pepper, white sandwich bread

Taken from www.myrecipes.com/recipe/make-ahead-breakfast-casserole-0 (may not work)