- Reduced-Fat Bulk Pork Sausage - 12 ounces
- Onion, chopped - 1
- Large Eggs - 2
- Large Egg Whites - 4
- Fat-Free Milk - 2 cups
- Ground Mustard - 1 1/2 teaspoons
- Salt - 1 teaspoon
- Pepper - 1/4 teaspoon
- Firm White Bread, cubed - 8 slices
- Shredded Reduced-Fat Cheddar Cheese - 2 cups
In a nonstick skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain and cool.
In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13x9-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.