Chili-Cheese Breakfast Bake |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Get âem out of bed on nippy fall mornings with this savory, Southwest-flavored breakfast casserole from Kathy Mead in Surprise, Arizona. Ingredients:
6 slices whole wheat bread, cubed |
1/2 cup shredded reduced-fat mexican cheese blend |
1 can (4 ounces) chopped green chilies |
4 eggs, lightly beaten |
4 egg whites |
2 cups fat-free milk |
1 teaspoon ground mustard |
1/2 teaspoon salt |
dash pepper |
Directions:
1. In a 1-1/2-qt. baking dish coated with cooking spray, layer half of the bread cubes, cheese and chilies. Repeat layers.
2. In a large bowl, whisk the eggs, egg whites, milk, mustard, salt and pepper; pour over top. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 60-70 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 4 servings.
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