Recipe for Breakfast Casserole


3/4 lb lean ground pork
3/4 teaspoon italian seasoning
1/4 teaspoon fennel seeds crushed
2 centiliter garlic minced
2 (8 oz.) cartons frozen egg
1 substitute thawed
1 cup skim milk
1/4 cup (1 oz.) shredded cheddar
3 green onions chopped
3/4 teaspoon dry mustard, 1/4 t. salt
1/4 teaspoon ground red pepper
6 slices white bread cut into
1 1/2 in. cubes. cherry
1 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.

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