Brunch Eggs
Yield
8 servingsPrep
20 minCook
55 minReady
1 daysLow 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 |
|
| 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
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | slices |
sourdough bread
|
* |
| 355 | ml |
cheddar cheese, reduced-fat
grated |
* |
| 237 | ml |
swiss cheese
low fat, grated |
|
| 473 | ml |
liquid egg substitute
|
|
| 473 | ml |
milk, skim
|
|
| 202.3 | ml/g |
green chili peppers
canned, diced |
|
| 3E+1 | ml |
parsley leaves
dried |
|
| 15 | ml |
dry mustard
|
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
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℉ (180℃) oven for 50 to 55 minutes or until liquid is set to custard.
