Skinny Breakfast Casserole

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

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