SOUTHWEST BREAKFAST CASSEROLE

1 (8 OZ) Corn Muffin Mix 3 Cups Cubed White Bread 8 Ounces Hot Turkey Italian Sausage 1 Cup Onion, chopped 2 1/2 Cups Fat Free Milk 1 Teaspoon Ground Cumin

1/8 Teaspoon Pepper 1 (10 OZ) Can Diced Tomatoes and Green Chilies 1 (8 OZ) Carton Egg Substitute Cooking Spray 1 Cup (4 OZ) Shredded Reduced Fat Monterey Jack Cheese

Prepare corn muffin mix according to package directions. Cool. Crumble muffins into a large bowl. Stir in bread. Set aside. Cook sausage until done. Add onion and sauté. Drain and set aside. Combine milk, and next 4 ingredients in a bowl and stir well. Add the sausage and stir. Stir in the bread mixture. Spoon half the mixture into a sprayed 11 x 7baking dish. Sprinkle with 1/2 the cheese. Repeat the steps. Refrigerate 8 hours or overnight. Bake at 350° for 20 minutes, or until set.

SERVINGS 8; CALORIES 271; FAT 7.6 g; PROTEIN 14.7 g; CARBS 33.9 g; FIBER 1.6 g; CHOL 22 mg; IRON 2.1 mg; SODIUM 700 mg; CALC 290 mg SERVING SIZE= 1/8 of the pan

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Updated 12/7/99