OVERNIGHT BREAKFAST CASSEROLE

1 lb bulk sausage, browned and drained well

6 large eggs

2 cups low-fat milk

1 tsp ground mustard

1/4 tsp salt

1/8 tsp pepper

3 slices whole-grain or low-carb bread, cubed

1 can green chilies

1 cup grated Cheddar cheese

Beat the eggs with the milk, mustard, salt and pepper. Stir in the sausage, chilies and cheese. 

Spray a 9 X 13-inch glass baking dish with nonstick cooking spray. Spread the bread cubes out over the bottom of the dish. Gently pour the egg mixture over the bread. Cover dish and refrigerate overnight.

Next morning set oven to 350 degrees. Remove casserole from the refrigerator and bake for 45 minutes.

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