The weekend is the perfect time to make a breakfast casserole. You usually have more time for baking one. And since they all freeze extremely well, you can store the leftovers in the freezer for a quick weekday breakfast.
1 green pepper, chopped
1 red pepper, chopped
1 small onion, chopped
2 cups cholesterol-free egg product
1 cup fat-free milk
3/4 cup 2% milk shredded cheddar cheese
1 tsp. Italian seasoning
1/4 tsp. black pepper
4 slices whole wheat bread, torn
Heat oven to 350°F.
Cook vegetables in medium nonstick skillet sprayed with cooking spray on medium-high heat 4 min. or until crisp-tender, stirring occasionally. Place in large bowl. Add egg product, milk, cheese and seasonings, mix well.
Place bread in 2-qt. casserole sprayed with cooking spray; top with egg product mixture.
Bake 45 to 50 min. or until knife inserted in center comes out clean.
Makes 4 Equal Servings
Nutritional Info Per Serving: Calories 280; Fat 8g; Cholesterol 15mg; Sodium 570mg; Carbs 23g (Dietary Fiber 4g); Protein 26g