Low-Fat Breakfast Sausage Casserole
alt.cooking-chien/Calvin Y. Konno (2000)
Makes 12 servings

10 slices bread
8 ounces turkey breakfast sausage
1/2 cup shredded longhorn or cheddar cheese
1/2 cup grated Parmesan cheese
1 1/2 cups fat-free liquid egg substitute
2 cups skim milk
1 teaspoon salt
1 teaspoon olive oil
1 cup salsa

Coat a 13-by-9-by-2-inch baking dish with corn oil cooking spray. Set aside.

Cut the crusts off the bread and layer in the pan.

Cook the sausage until brown, stirring to break into small lumps. Drain well. Spoon the sausage over the bread. Sprinkle with the cheeses.

Combine the egg substitute, milk, and salt, stirring well to dissolve salt. Pour over bread. Drizzle with olive oil. Cover and refrigerate overnight or until ready to bake.

Heat oven to 350 degrees. Bake for 40 to 45 minutes, or until set.

Drizzle salsa on top. Cool slightly before cutting.