This recipe can be made to suit the tastes of individual family members. You can bake it in muffin tins or individual soufflé dishes. Add the ingredients each person likes. If you are lucky enough to have a family that eats everything, this can be baked in a regular large baking pan.

  • 1 pound Italian turkey sausage (optional)
  • 1 tablespoon canola oil, divided
  • 1 medium onion, finely chopped (optional)
  • 2 medium red and green bell peppers, diced (optional)
  • 8 ounces sliced mushrooms (optional)
  • 2 cups fat-free milk
  • 1-1/2 cups Egg beaters egg substitute or 6 eggs
  • 3 dashes hot pepper sauce
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon Italian seasoning
  • 6 slices bread
  • 8 ounces shredded mozzarella cheese
  • 1/2 cup fresh parsley, finely chopped

Butter a 9 x 13 inch baking pan or see note below.* In a large skillet, brown sausage until well browned. Stir to crumble. Place in a bowl and set aside. Add 1/2 tablespoon oil to skillet. Add onions and cook until translucent. Place in bowl and set aside. Add remaining 1/2 tablespoon oil to skillet. Add peppers and cook until tender. Placed in bowl and set aside. Add mushrooms to skillet and cook until brown and liquid has been absorbed. Place in bowl and set aside. In a large bowl, combine milk, egg beaters or eggs, pepper sauce, salt, mustard, and Italian seasoning. Mix well. Place 6 slices of bread in the baking pan.* Top with reserved sausage, onions, peppers, and mushrooms. Sprinkle with cheese and parsley. Pour egg mixture on top. Cover and refrigerate at least 1 hour or overnight. When ready to bake, preheat oven to 350 degrees. Bake for 45 - 60 minutes or until golden brown on top and set in the middle.

*Note: As an alternative to the large baking pan, bake in individual dishes so it can be made to suit individual tastes. Butter a large muffin tin. Cut pieces of bread just to fit in the bottom of each tin. Top with sausage, vegetables, and cheese. Omit any of the ingredients a particular family member does not like. Add milk egg mixture to fill each tin. Let set at least 30 minutes or cover and refrigerate overnight. Bake for 20 - 30 minutes or until brown on top and set in the middle. Other individual sized baking soufflé dishes can also be used.

Serves 12

Nutritional Information per serving:

Calories: 195 Fat, gm.: 10 Protein, gm.: 15 Carbs, gm.: 12 Cholesterol, mg.: 40 Fiber, gm.: 1.0