Breakfast casserole
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Breakfast casserole
  Breakfast    Casserole    Eggs  
Last updated 6/12/2012 12:57:13 AM. Recipe ID 19681. Report a problem with this recipe.
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      Title: Breakfast casserole
 Categories: Eggs
      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. Submitted By
 




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Recipe ID 19681 (Apr 03, 2005)

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