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Ingredientes
- 1 x (8 1/2 ounce) package Corn muffin mix
- 3 c. White bread, cubed
- 8 ounce Warm Turkey Italian Sausage
- 1 c. Onion, minced
- 2Â 1/2 c. Lowfat milk
- 1 tsp Cumin pwdr
- 1/8 tsp Black pepper
- 1 x (10z) can Tomatos, Rotel
- 1 ctn (8 ounce) Egg Substitute
- Â Â Cooking spray
- 1 c. Cheese, Monteray Jack
Direcciones
- Prepare corn muffin mix according to package directions; cold. crumble muffins into a large bowl; stir in bread. Set aside.
- Remove casings from sausage. cook sausage and onion in a large nonstick skillet over medium heat till browned, stirring till crumbled. Drain.
- Combine lowfat milk, cumin, pepper, tomatoes, and egg substitute; stir with a whisk till well-blended. Add in sausage mix; stir well. Stir into bread mix. Spoon half of bread mix into an 11 x 7 baking dish coated with cooking spray. Top with half of cheese. Sppon remaining bread mix over cheese. Cover and chill 8 hrs or possibly overnight.
- Preheat oven to 350 .
- Bake casserole at 350 for 20 min or possibly till set. Top with remaining cheese and bake an additional 20 min or possibly till set. Let stand 10 min before serving.
- Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 8 servings | |
| Calories 295 | |
| Calories from Fat 101 | 34% |
| Total Fat 11.42g | 14% |
| Saturated Fat 5.31g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 555mg | 23% |
| Potassium 368mg | 11% |
| Total Carbs 29.35g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 5.73g | 4% |
| Protein 17.98g | 29% |
