Sausage & Cheese Breakfast Casserole

12  ounces		pork sausage
2  cups		skim milk
2  cups		egg substitute
1  teaspoon		of dry mustard
3/4  teaspoon		salt
1/2  teaspoon		freshly ground black pepper
1/4  teaspoon		ground red pepper
3		large eggs
16  ounces		white bread
4  ounces		shredded reduced fat cheddar cheese
1/4  teaspoon		paprika

Tip: For nutritional information on all the ingredients in Sausage & Cheese Breakfast Casserole just click on each ingredient name. Then adjust the serving size for any Sausage & Cheese Breakfast Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.
Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk
Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9 inch baking or 3-quart casserole dish coated with cooking spray, spreading egg misture evenly in baking dish. Cover and refrigerate 8 hours.
Preheat overn to 350
Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350 for 45 minutes or until set and lightly browned. Let stand 10 minutes.