Southwest Breakfast Casserole

Southwestern Breakfast Casserole         Nancy Harrison

Ingredients

1 8-oz pkg corn muffin mix

3 c cubed white bread

8 oz hot turkey Italian Sausage

1 c chopped onion

2 ½ c fat free milk

1 tsp cumin

1/8 tsp black pepper

 1 10-oz cal diced tomatoes and greed chilies

6-8 eggs

1 c shredded Monterey Jack cheese

Directions:

Prepare corn muffin mix, bake and cool; crumble muffins into a large bowl; stir in bread and set aside

Remove casings from sausage, cook with onion over medium high heat until brown, stirring to crumble; drain fat.

Combine milk, cumin, pepper, tomatoes and eggs.  Stir with a whisk until well-blended; add sausage mixture.  Stir well; stir into bread mixture; spoon half into a 9 x 13 baking dish coated with cooking spray.  Top with half of cheese; spoon remaining bread mixture; cover and refrigerate 8 hours or overnight. 

Bake casserole at 350 degrees for 20 minutes or until set; top with additional half of cheese and bake an additional 20 minutes.  Let stand for 10 minutes before serving.