Breakfast Spiced Pork Casserole

• 3/4 pound pork ground, lean
• 3/4 teaspoon italian seasoning
• 1/4 teaspoon fennel seeds crushed
• 2 cloves garlic minced
• 2 cartons liquid egg substitute frozen, thawed, 8 ounces each
• 1 cup milk, skim
• 1/4 cup cheddar cheese shredded
• 3 each scallions, spring or green onions chopped
• 3/4 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes ground
• 6 slices bread white, cut into 1/2 inch cubes
• 1 x cherry tomatoes

1. Coat a skillet with cooking spray; place over medium high heat until hot.
2. Add pork, italian seasoning, fennel seeds anda garlic; cook until meat is browned, stirring to crumble meat.
3. Drain in a colander; pat dry with paper towels andamp; set aside.
4. Combine milk, cheddar, green onions, dry mustard, salt and pepper in a large bowl; stir well.
5. Add pork mixture and bread, stirring until just blended.
6. Pour into an 11 x 7 x 2 inch baking dish coated with cooking spray.
7. Cover and chill 8 to 12 hours.
8. Bake uncovered at 350F (180C) F for 50 minutes or until set and lightly browned.
9. Garnish with tomatoes and green onion tops if desired.

pork ground, italian seasoning, fennel seeds crushed, garlic, egg substitute, milk, cheddar cheese, scallions, dry mustard, salt, red pepper, bread white, tomatoes

Taken from recipeland.com/recipe/v/breakfast-spiced-pork-casserole-43901 (may not work)