Breakfast Casserole

3/4-lb. lean ground pork
3/4 tsp. Italian seasoning
1/4 tsp. fennel seeds, crushed
2 clove garlic, minced
2 (8-Oz.) cartons frozen egg substitute, thawed
1 cup Skim Milk
1/4 cup (1-Oz.) shredded cheddar
3 green onions, chopped
3/4 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. ground red pepper
6 Slices white bread, cut into 1/2 in. cubes.
cherry tomatoes (optional)

Coat a skillet with cooking spray; place over medium high heat until hot. Add pork, Italian seasoning, fennel seeds & garlic; cook until meat is browned, stirring to crumble meat. Drain in a colander; pat dry with paper towels & set aside.

Combine milk, cheddar, green onions, dry mustard, salt & pepper in a large bowl; stir well. Add pork mixture & bread, stirring until just blended. Pour into an 11x7x2-in. baking dish coated With cooking spray. Cover & chill 8 to 12 hours.

Bake uncovered at 350�F. For 50 Min. or until set & lightly browned.

Garnish with tomatoes & green onion tops if desired.

AUTHOR: Filus