OVERNIGHT SAUSAGE AND EGG BRUNCH

1 pound turkey Italian sausage links, cut into 1/4-inch thick slices
1 medium onion, chopped
1 (8 oz.) package light cream cheese
1 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup fat-free egg substitute
1 can (12 oz.) evaporated skimmed milk
9 slices French bread, sliced diagonally 1-inch thick
1 package (16 oz.) frozen chopped broccoli, thawed*
1 cup shredded reduced-fat sharp Cheddar cheese

Spray 13x9x2-inch baking dish with no-stick cooking spray.

Place sausage and onion in medium nonstick skillet. Cook over medium heat about 8 minutes, or until sausage is no longer pink in center and onion is tender. Set aside.

Place cream cheese, marjoram, salt, and pepper in medium bowl. Beat on Speed 5 about 20 seconds, or until smooth. Add egg substitute and milk. Beat on Speed 6 about 20 seconds, or until smooth. Layer bread in baking dish. Top with sausage mixture, broccoli, and Cheddar cheese. Pour cream cheese mixture evenly over top. Cover tightly. Refrigerate at least 8 hours or overnight.

WHEN READY TO BAKE:
Uncover dish. Bake at 350 degrees F for 1 hour 15 minutes, or until knife inserted in center comes out clean.

*Rinse broccoli under hot water to thaw. Drain well.

Servings: 12
Source: KitchenAid Professional 9 Speed Hand Mixer Manual