There is breakfast, and of course; breakfast for dinner. But on Sunday’s, there is breakfast for lunch, or what the ‘cool kids’ call “brunch”.
Wikipedia: A meal is not usually considered brunch if it is started before 10:30 am; such meals would still be considered breakfast. Typically brunch is had between 10:30 am and 2 pm, close to lunch time but still before. Brunch is usually eaten in the late morning.
Oh, and enjoy!
- 1 pound turkey Italian sausage
- 5 cups herb-seasoned stuffing mix (such as Pepperidge Farm)
- Cooking spray
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons butter, melted
- 1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese
- 2 cups 2% reduced-fat milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 2 (8-ounce) cartons egg substitute
Preheat oven to 325°. Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain. Place sausage in a large bowl; add stuffing mix, tossing to combine. Place stuffing mixture in a 13 x 9-inch baking dish coated with cooking spray. Drizzle stuffing mixture with broth and butter; sprinkle with cheese. Combine milk and remaining ingredients, stirring with a whisk; pour milk mixture over stuffing mixture. Bake at 325° for 40 minutes or until set. Let casserole stand 5 minutes before serving.