| | Breakfast Casserole 3/4 pound of lean ground pork
3/4 teaspoon of Italian Seasoning
1/4 teaspoon of fennel seeds, crushed
2 cloves garlic, minced
Two (8 Oz.) cartons Frozen Egg Substitute, thawed
1 cup of skim milk
1/4 cup of (1 Oz.) Shredded Cheddar
3 green onions, chopped
3/4 teaspoons of dry mustard
1/4 teaspoon of salt
1/4 teaspoon of ground red pepper
6 Slices of white bread, cut into 1/2 in. cubes.
Cherry Tomatoes | |
Coat a skillet with cooking spray. Place over medium high heat until hot. Add the pork, Italian Seasoning, fennel seeds & garlic. Cook until the meat is browned, stirring to crumble meat. Drain in a colander, pat dry with paper towels, and set aside. Combine the milk, cheddar, green onions, dry mustard, salt and pepper in a large bowl. Stir well. Add the pork mixture and bread, stirring until blended. Pour into a 11 x 7x 2 inch baking dish, coated with cooking spray. Cover and chill for 8 to 12 hours. Bake uncovered at 350ºF. for 50 minutes or until set and lightly browned. Garnish with cherry tomatoes and or green onions. Enjoy! |
