A breakfast egg dish baked to perfection, swirled with cheese and sprinkled with mushrooms or veggies of your choice.
- 2 teaspoons butter
- 2 cups sliced white button mushrooms
- ½ cups sliced green onion, including green tops
- 6 slices country style bread, cubed
- 2 cups shredded reduced-fat Cheddar cheese
- 2 cups fat-free or low-fat milk
- 2 cups egg substitute
- 1 teaspoon red or green hot pepper sauce
- ¼ teaspoon salt (optional)
Spray an 8 x 8-inch square glass or ceramic baking dish with cooking spray; set aside.
In a medium skillet over medium heat, melt butter and add mushrooms. Cook mushrooms about 5 minutes or until softened and brown at edges. Stir in green onion; set aside.
Place ½ of the bread cubes in prepared baking dish. Scatter ½ of the mushroom mixture and ½ of the cheese over bread cubes. Layer remaining bread cubes and mushroom mixture; set aside.
In a large bowl, beat milk, egg substitute, pepper sauce and salt, if desired, until well blended. Pour milk mixture over bread cubes and top with the remaining cheese.
Make ahead suggestion: cover dish with foil and refrigerate for 8-10 hours before baking.
Preheat oven to 350 degrees Fahrenheit. Bake, covered for 45 minutes. Remove foil and bake an additional 15 minutes or until top is puffed up and cheese is browned at edges. Let cool for 5 minutes; cut into squares to serve.
Create your own variations by using other vegetables.
Nutritional Facts Per Serving
- Calories 210
- Total Fat 8g
- Cholesterol 20mg
- Sodium 310mg
- Carbohydrates 18g
- Dietary Fiber 1g
- Protein 17g
- Calcium 30% Daily Value