My husband loves sausage and chipotle cheese! I was going through my freezer and came across a frozen block of chipotle cheese from Amish Country, which lead me to review my Amish cookbook. I stumbled across a recipe for sausage egg casserole and tried to lighten it up for this Sunday morning’s brunch.

Yields 4 servings

Ingredients:
1/4 lb sausage ((browned up) and blotted to remove extra grease)
1/2 cup egg substitute
1 TB Chives chopped
1/4 tsp salt
1 cup skim milk
1/2 dry mustard
2 1/2 slices of light whole wheat bread heels
4 oz shredded chipotle cheese or reduced fat cheddar
Fresh cracked Pepper to taste
1/4 tsp Ruth Ann’s Muskego Ave Chicken and dish seasoning (penzeys)

Preheat oven to 350

Season meat with Ruth Ann’s seasoning and brown sausage on medium heat in a nonstick pan.

Remove from heat and blot with paper towel to remove excess grease.

Set aside.

In a medium bowl mix with whisk milk, egg substitute, chives, salt, pepper, & mustard.

Set aside.

Toast heals of bread.

I don’t like to waste food so I always freeze my heels of the bread and save for bread crumbs, croutons or casseroles.

Cut bread into 1 inch cubes.

Add bread cubes into milk mix.

Add cheese and sausage and coat with milk.

Place in cooking sprayed bread dish.

Bake for 45 minutes.

Let cool in pan on wire rack for 5 minutes before serving.