Savory Breakfast Casserole

• 2 cups 2% reduced-fat milk
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
• 1/2 cup chopped green onions
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 large egg whites
• 4 large eggs
• 14 ounces meatless fat-free sausage, crumbled (such as Gimme Lean!)
• 4 cups (1/2-inch) cubed white bread (about 4 1/2 ounces)
• Cooking spray

1. Preheat oven to 350u0b0.
2. Combine the milk, 1/2 cup cheddar cheese, green onions, and next 5 ingredients (green onions through eggs), stirring with a whisk.
3. Divide sausage and bread evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Pour egg mixture evenly between pans. Top each pan with 1/4 cup cheese.
4. Cover each pan with foil. Bake at 350u0b0 for 20 minutes. Uncover and bake an additional 40 minutes or until a wooden pick inserted in center comes out clean.
5. To freeze unbaked casserole: Prepare through Step Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
6. To prepare frozen unbaked casserole: Thaw completely in refrigerator (about 24 hours). Preheat oven to 350u0b0. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350u0b0 for 40 minutes. Uncover and bake an additional 50 minutes or until bubbly.

milk, cheddar cheese, green onions, dry mustard, salt, freshly ground black pepper, egg whites, eggs, sausage, white bread, cooking spray

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