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Brunch Eggs

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

55 min

Ready

1 days
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
16 slices sourdough bread
*
1 ½ cups cheddar cheese, reduced-fat
grated
*
1 cup swiss cheese
low fat, grated
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2 cups liquid egg substitute
2 cups milk, skim
7 ounces green chili peppers
canned, diced
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2 tablespoons parsley leaves
dried
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1 tablespoon dry mustard
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¼ teaspoon black pepper
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½ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
16 slices sourdough bread
*
355 ml cheddar cheese, reduced-fat
grated
*
237 ml swiss cheese
low fat, grated
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473 ml liquid egg substitute
473 ml milk, skim
202.3 ml/g green chili peppers
canned, diced
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3E+1 ml parsley leaves
dried
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15 ml dry mustard
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1.3 ml black pepper
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2.5 ml salt
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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℉ (180℃) oven for 50 to 55 minutes or until liquid is set to custard.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 13343% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 376mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 27g
Vitamin A 9% Vitamin C 11%
Calcium 23% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 
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