Title: Breakfast Casserole
Categories: Cheese Casserole Breakfast Pork
Yield: 6 Servings
| 3/4 | lb | Lean Ground Pork |
| 3/4 | ts | Italian Seasoning |
| 1/4 | ts | Fennel Seeds Crushed |
| 2 | cl | 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 | ts | Dry Mustard, 1/4 t. Salt |
| 1/4 | ts | Ground Red Pepper |
| 6 | | Slices White Bread Cut Into |
| | | 1/2 in. 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.
Fat 8.3. Chol. 46.