Overnight Egg Casserole With Sausage and Cheese

From The 1200-Calorie-a-Day cookbook; putting it here fro safe keeping.

• Ready In: 1 hr 15 mins
• Serves: 4
• Yields: 4

Ingredients

•  cooking spray
• 1⁄2 lb  bulk turkey sausage
• 1⁄4 teaspoon fennel seed
• 1⁄4 teaspoon dried oregano leaves
• 1⁄4 lb  French bread, cut into 1/2-inch cubes
• 1 (8 ounce) carton egg substitute
• 2⁄3 cup skim milk
• 1⁄2 cup  evaporated skim milk
• 1  teaspoon dry mustard
• 1⁄8 teaspoon cayenne pepper
• 1  dash black pepper
•  paprika (to garnish)
• 1⁄2 cup  grated reduced-fat sharp cheddar cheese

Directions

1. Coat nonstick skillet with cooking spray at medium-high heat for 1 minute.
2. Add sausage, fennel, oregano.
3. Cook until brown, then transfer to paper towel and set aside.
4. Coat an 8-inch square baking pan with cooking spay and line the bottom with cubed bread.
5. Sprinkle meat over bread.
6. In separate bowl, combine remaining ingredients and pour over sausage.
7. Cover with foil and refrigerate overnight.
8. Preheat oven to 350°F.
9. Bake covered casserole for 55 minutes.
10. Remove and let cool 5 minutes.
11. Cut into quarters and serve.