1  pound bulk turkey breakfast sausage (look for this sausage product in the fresh-meat or freezer section of the grocery store)
3  cups (1/2-inch) cubed white bread (about 6 [1-ounce] slices)
2  cups skim milk
1 1/2  cups egg substitute (we used 8-10 eggs, scrambled)
1/2  cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1  teaspoon dry mustard
1/2 green bell pepper, diced
1/2 onion, diced
1/2 pkg. mushrooms, sliced
Vegetable cooking spray

Preheat oven to 350°.
Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well.
Cook peppers, onions, mushrooms in small skillet with cooking spray.Combine ingredients in a 13 x 9-inch baking dish coated with cooking spray; stir well. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Note: This can be made a day in advance: Cover and refrigerate 8 hours or overnight. Preheat oven to 350°.  Bake as directed above.