Brunch Eggs

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1 day 1 hr 15 m Prep: 20 minutes Cook: 55 minutes

82 calories per serving view nutrition facts

Ingredients

16	slices	sourdough bread
1 1/2	cups	cheddar cheese, reduced-fat	grated
1	cup	swiss cheese	low fat, grated
2	cups	liquid egg substitute
2	cups	milk, skim
7	ounces	green chili peppers	canned, diced
2	tablespoons	parsley leaves	dried
1	tablespoon	dry mustard
1/4	teaspoon	black pepper
1/2	teaspoon	salt

Directions

Coat a 9 inch baking dish with cooking spray.

In a mixing bowl, beat thawed egg substitute, milk and seasonings together; set aside.

Trim crust from bread.

Pour just enough egg mixture to cover the bottom of the prepared baking dish.

Line dish with half of the bread.

Spread half of each cheese and half the chilies (optional) over the bread layer.

Add another bread layer and the remaining cheese and chilies.

Pour egg substitute mixture over all.

Cover with foil.

Refrigerate overnight.

Bake in 350 F oven for 50 to 55 minutes or until liquid is set to custard.

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