Breakfast Casserole
(6 servings)

3/4 lb Lean Ground Pork
3/4 tsp Italian Seasoning
1/4 tsp Fennel Seeds Crushed
2 cloves Garlic Minced
2 (8 Oz.) Cartons Frozen Egg Substitute Thawed
1 c Skim Milk
1/4 c (1 Oz.) Shredded Cheddar
3 Green Onions Chopped
3/4 tsp Dry Mustard,
1/4 tsp. Salt
1/4 tsp Ground Red Pepper
6 Slices White Bread Cut Into 1/2 inch cubes.
Cherry Tomatoes

Coat a skillet with cooking spray; place over medium high heat until hot. Add pork, Italian Seasoning, Fennel Seeds & Garlic; cook until meat is browned, stirring to crumble meat. Drain in a colander; pat dry with paper towels & set aside. Combine milk, cheddar, green onions, dry mustard, salt & pepper in a large bowl; stir well. Add pork mixture & bread, stirring until just blended. Pour into an 11 X 7 X 2 inch baking dish coated with cooking spray. Cover & chill 8 to 12 hours. Bake uncovered at 350 F. for 50 min. or until set & lightly browned. Garnish with tomatoes & green onion tops if desired.