Southwestern Breakfast Casserole

• 1 (8 1/2-ounce) package corn muffin mix
• 3 cups (1/2-inch) cubed white bread
• 8 ounces hot turkey Italian sausage
• 1 cup chopped onion
• 2 1/2 cups fat-free milk
• 1 teaspoon ground cumin
• 1/8 teaspoon black pepper
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1 (8-ounce) carton egg substitute
• Cooking spray
• 1 cup (4 ounces) shredded reduced-fat Monterey Jack or mild cheddar cheese, divided

1. Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl; stir in bread. Set aside.
2. Remove casings from sausage. Cook sausage and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
3. Combine milk, cumin, pepper, tomatoes, and egg substitute; stir with a whisk until well-blended. Add sausage mixture; stir well. Stir into bread mixture. Spoon half of bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup cheese. Spoon remaining bread mixture over cheese. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350u0b0.
5. Bake casserole at 350u0b0 for 20 minutes or until set. Top with 1/2 cup cheese, and bake an additional 20 minutes or until set. Let stand 10 minutes before serving.

white bread, sausage, onion, milk, ground cumin, black pepper, tomatoes, egg substitute, cooking spray, cheddar cheese

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