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Chili-Cheese Breakfast Bake

Name: Chili-Cheese Breakfast Bake
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 4 servings.
Cuisine: North America, Mexican
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

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Total Time

Prep: 20 min. + chilling Bake: 1 hour

Makes

4 servings

Get ‘em out of bed on nippy fall mornings with this savory, Southwest-flavored breakfast casserole from Kathy Mead in Surprise, Arizona.

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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

In a 1-1/2-qt. baking dish coated with cooking spray, layer half of the bread cubes, cheese and chilies. Repeat layers.
In a large bowl, whisk the eggs, egg whites, milk, mustard, salt and pepper; pour over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 60-70 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts

1-1/2 cups: 287 calories, 10g fat (4g saturated fat), 225mg cholesterol, 910mg sodium, 28g carbohydrate (9g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat-free milk, 1/2 fat.

Chili-Cheese Breakfast Bake

Total Time

Makes

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Ingredients

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