Brunch Eggs

  • 16 slices Sourdough bread
  • 1-1/2 cup Lowfat cheddar cheese; grated
  • 1 cup Lowfat swiss cheese; grated
  • 2 cup Egg Beaters
  • 2 cup Skim milk
  • 7 oz. Green chiles; canned, diced
  • 2 Tbsp Dried parsley
  • 1 Tbsp Dry mustard
  • 1/4 tsp Black pepper
  • 1/2 tsp Salt image placeholder

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

Submitted by: Recipe Group Member
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