Breakfast Spiced Pork Casserole
Breakfast Spiced Pork Casserole recipe
Yield
6 servingsPrep
25 minCook
50 minReady
9½ hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
pork
ground, lean |
|
| ¾ | teaspoon |
italian seasoning
|
*
|
| ¼ | teaspoon |
fennel seeds
crushed |
|
| 2 | cloves |
garlic
minced |
|
| 2 | cartons |
liquid egg substitute
frozen, thawed, 8 ounces each |
* |
| 1 | cup |
milk, skim
|
|
| ¼ | cup |
cheddar cheese
shredded |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| ¾ | teaspoon |
dry mustard
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
red pepper flakes
ground |
|
| 6 | slices |
bread
white, cut into 1/2 inch cubes |
|
| 1 | x |
cherry tomatoes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
pork
ground, lean |
|
| 3.8 | ml |
italian seasoning
|
*
|
| 1.3 | ml |
fennel seeds
crushed |
|
| 2 | cloves |
garlic
minced |
|
| 2 | cartons |
liquid egg substitute
frozen, thawed, 8 ounces each |
* |
| 237 | ml |
milk, skim
|
|
| 59 | ml |
cheddar cheese
shredded |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 3.8 | ml |
dry mustard
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
red pepper flakes
ground |
|
| 6 | slices |
bread
white, cut into 1/2 inch cubes |
|
| 1 | x |
cherry tomatoes
|
*
|
Directions
Coat a skillet with cooking spray; place over medium high heat until hot.
Add pork, italian seasoning, fennel seeds anda garlic; cook until meat is browned, stirring to crumble meat.
Drain in a colander; pat dry with paper towels andamp; set aside.
Combine milk, cheddar, green onions, dry mustard, salt and pepper in a large bowl; stir well.
Add pork mixture and bread, stirring until just blended.
Pour into an 11 x 7 x 2 inch baking dish coated with cooking spray.
Cover and chill 8 to 12 hours.
Bake uncovered at 350℉ (180℃) F for 50 minutes or until set and lightly browned.
Garnish with tomatoes and green onion tops if desired.
