| previous | next |
Title: Brunch Eggs
Categories: Breakfast Brunch Cheese Eggs
Yield: 10 Servings
| 16 | sl | Sourdough bread |
| 1 1/2 | c | Lowfat cheddar cheese; grated |
| 1 | c | Lowfat swiss cheese; grated |
| 2 | c | Egg beaters© 99% egg substitute |
| 2 | c | Skim milk |
| 7 | oz | Green chiles; canned, diced |
| 2 | tb | Dried parsley |
| 1 | tb | Dry mustard |
| 1/4 | ts | Black pepper |
| 1/2 | ts | Salt |
Coat a 9" 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. Lline 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 awith foil. Refrigerate overnight. Bat in 350 F. oven for 50 to 55 minutes or until liquid is set to custard.
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Lucerne Best of the Egg package
previous next