Overnight Sausage and Egg Casserole

INGREDIENTS

1 (12-oz.) pkg. bulk light turkey and pork sausage
3 (8-oz.) cartons (3 cups) refrigerated or frozen
fat-free egg product, thawed
1/2 cup nonfat sour cream
1 1/2 teaspoons dry mustard
1 teaspoon instant minced onion
3 cups cubed French bread (4 to 5 slices)
4 oz. (1 cup) shredded reduced-fat sharp Cheddar cheese
Paprika

DIRECTIONS

1. Spray 13x9-inch (3-quart) baking dish with nonstick
cooking spray. In medium nonstick skillet over medium heat,
cook sausage until no longer pink. Drain well; set aside.
2. In large bowl, combine egg product, sour cream, dry mustard
and onion; blend well. Stir in bread cubes, cheese and sausage.
Pour into sprayed dish; sprinkle with paprika. Cover with plastic wrap.
Refrigerate at least 4 hours or overnight.
3. Heat oven to 350 F. Uncover dish; bake 45 to 55 minutes
or until center is slightly puffed and knife inserted in .

ENJOY!!!
center comes out clean.