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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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From Betty Crocker's diabetes cookbook. Food exchange is 1 starch, 2 medium-fat meat, and 1 vegetable it counts as 1 1/2 carbohydrate choices. Cooking time includes refrigeration time. Ingredients:
8 slices bread |
1 lb frozen broccoli, green beans, pearl onion and red pepper mix, thawed and drained |
2 cups shredded reduced-fat cheddar cheese |
8 eggs or 2 cups fat-free fat-free liquid egg product |
4 cups skim milk |
1 teaspoon ground mustard |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
Directions:
1. Cut each slice of bread into 4 triangles.
2. Arange 1/2 of the bread in ungreased 13x9 in pan.
3. Top with veggies.
4. Sprinkle with cheese.
5. Top with remaining bread.
6. Beat remaining ingredients with a wire whisk until mixed and pour evenly over bread.
7. Cover and refrigerate for 2 hours but no longer than 24 hours.
8. Heat oven to 325.
9. Cover and bake for 30 minutes.
10. Uncover and bake for 45 minutes longer.
11. Let stand for 10 minutes and cut.
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