Southwestern Breakfast Casserole

Ingredients

• 1 package (8 1/2 oz) corn muffin mix prepared
• 3 cup Italian bread cubed (1/2 inch)
• 8 ounce Italian sausage
• 1 cup onion chopped
• 2 cup milk
• 1 teaspoon ground cumin
• 1/8 teaspoon black pepper
• 1 can (10 oz) diced tomatoes and green chiles, undrained
• 4 Eggs
• 2 cup Colby-Jack cheese shredded and divided

Instructions

1. Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl and stir in bread. Set aside.
2. Remove casings from sausage and cook in large skillet with onion over medium heat until browned, stirring to crumble. Drain.
3. Combine milk, cumin, pepper, tomatoes, and eggs; stir until blended. Add sausage mixture; stir well. Stir into bread mixture. Spoon half of bread mixture into a 9 by 13 inch pan coated with cooking spray. Top with 1 cup cheese. Spoon remaining bread mixture over cheese, and then top with remaining cheese. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350 degrees F. Bake 40 minutes or until set. Let stand 10 minutes before serving.