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Southwestern Breakfast Casserole

Featured in the Honolulu Star-Advertiser on June 4, 2014.

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Ingredients:

Southwestern Breakfast Casserole

  • 1 (8.5 ounce) corn muffin mix, prepared according to package and cooled
  • 3 cups cubed bread
  • 1 pound Italian sausage, casings removed
  • 1 cup chopped Maui onion
  • 2 1/2 cup low-fat milk
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground pepper
  • 1 (10 ounce) can diced tomatoes
  • 1 (10 ounce) can green chilies, undrained
  • 5 local eggs
  • 2 cups (8 ounces) shredded cheddar cheese

Directions:

  1. Preheat oven to 350°F.
  2. Coat 9" x 13" baking pan with nonstick cooking spray.
  3. Crumble corn muffin into large bowl; stir in bread.
  4. Set aside.
  5. In a sauté pan, cook sausage and onions until brown; drain.
  6. Combine remaining ingredients, except cheese.
  7. Add sausage mixture to corn bread; stir to combine.
  8. Spoon half of the mixture into baking pan.
  9. Top with cheese.
  10. Spoon remaining mixture over cheese and top with remaining cheese.
  11. Cover and bake for 20 minutes.
  12. Uncover and bake for an additional 20 minutes or until set.

Makes 18 servings.

Note: Can be prepared a day ahead and covered until ready to bake.

Approximate Nutrient Analysis per serving:
270 calories, 17 g fat, 7 g saturated fat, 100 mg cholesterol, 700 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g sugar, 12 g protein

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