| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats, Eggs | Seafood, Brunch, Posted-mm, Suzy | 12 | Servings | |
INGREDIENTS
| 12 | Slices white bread, cubed | |
| 1 1/2 | c | Shredded cheddar cheese(6oz) |
| 9 | oz | Pkg.frozen asparagus cuts, |
| Thawed and well drained | ||
| 6 | oz | Cooked crab meat, flaked |
| 2 1/2 | c | Skim milk |
| 2 | c | Eggbeaters |
| 3 | tb | Chopped fresh parsley |
| 1 | ts | Paprika |
| 1/2 | ts | Ground white pepper |
INSTRUCTIONS
Preheat oven to 325 degrees F. Spray a 13x9x2-inch (3qt) baking dish with a non-fat spray. Place half of the bread cubes in greased baking dish; top with cheese, asparagus, crab meat and remaining bread cubes. In a large bowl, combine milk, eggbeaters, parsley, salt, paprika and pepper; blending well. Pour egg mixture evenly over bread; let stand 10-15 minutes. At this point the recipe can be refrigerated covered with plastic wrap for several hours or overnight. When ready to bake, uncover and bake for 55-65 minutes or until a knife inserted in center comes out clean. Nutritional analysis per serving: 240.1 cal; 8.3 grams total fat; 4.0 grams saturated fat; 20.6 grams protein; 20.2 grams carbo; 129 milligrams chol; 435 milligrams sodium Posted to MM-Recipes Digest V4 #146 by Suzy <suzy@gannett.infi.net> on May 26, 1997
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