12 ounces reduced-fat bulk sausage
1 medium onion, chopped
4 egg whites
2 cups fat-free milk
1 teaspoon salt
8 slices bread, cubed
2 cups (8 ounces) shredded reduced-fat cheddar cheese
In a nonstick skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain and cool. In a large bowl, beat the eggs, egg whites, milk, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13 in x 9 in baking dish coated with cooking spray. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 servings.
Nutrition Facts: 1 piece equals 211 calories, 11 g fat (5 g saturated fat), 51 mg cholesterol, 13 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
Suggested stir-ins: green peppers, mushrooms, tomatoes, green onions, and broccoli.