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
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.