The original recipe for this came from cooking light. I modified a bit according to what I had in the fridge- I think you could totally add veggies and leave out the meat or add bacon if you didn’t have sausages around etc. I also didn’t have enough white bread to make the four cups so I cut up some wheat bread heals I had been saving for bread crumbs and added them to the mix. I think it will work just fine (I hope!).
2 cups 2% reduced fat milk
1 cup (4oz) shredded cheddar cheese, divided
1/4 cup chopped basil (the original recipe called for 1/2 cup green onions, I think you could sub in or add mushrooms shredded zucchini, sun dried tomatoes, artichoke hearts…)
1/2 teas. dry mustard
1/4 teas. salt
1/4 teas. fresh ground pepper
8 large egg whites
4 large eggs
2-3 large sausage links (I used Italian Pork – we grilled it off since we were already grilling dinner and then I sliced it small)
4 cups (1/2 in cubed) white bread (~ 4.5 oz) This is where I used about 2 cups whole wheat bread heels and about 2cups crunch french bread.
(If you are going to just make these and not freeze preheat your oven now to 350)
Combine the milk, 1/2 cup cheese, basil/green onion and what ever veg you want to add, and next 5 ingredients (through eggs). stirring with a whisk
Divide sausage and bread evenly between 2 (8×4 inch) loaf pans coated with cooking spray (ACK! I think I forgot this step… ut-oh). Poor egg mixture evenly between pans. Top each with 1/4cup cheese.
(if baking off now) Cover each pan with foil. Bake at 350 for 20 minutes. Uncover and bake an additional 40 minutes or until wooden pick inserted in center comes out clean.
* I like to write on the foil what the contents of the pan are and how to prepare – you could also add this on a little note. This is especially important if you are gifting these meals to someone else. They are going to need to know what to do with it and how to properly prepare the food you have so graciously made for them.