- 1 pound ground turkey sausage
- 1/2 pound fresh mushrooms, sliced
- 1 onion, chopped
- 1 green bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 2 tablespoons olive oil
- 6 cups EARTH GRAINS® Extra Fiber 100% Multi-Grains bread, cubed
- 2 cups shredded reduced-fat Swiss cheese
- 3 eggs
- 1/2 cup egg substitute
- 1 cup 2% milk
- 1 cup fat-free half-and-half
- 1 teaspoon ground dry mustard
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set sausage aside.
- Using the same pan, cook mushrooms, onion, and bell peppers in olive oil until tender.
- Spread half of the bread cubes in a 7×11 inch baking pan. Add a layer of sausage, and then a layer of vegetables over the bread. Top with half of the cheese, and then spread another layer of bread cubes over the cheese. Top with remaining cheese.
- In a bowl, beat together the eggs, egg substitute, milk, half-and-half, and mustard. Pour the egg mixture over everything in the pan. Cover, and refrigerate at least 8 hours or overnight.
- Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
- Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.