| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Breakfast, Brunch, Cheese/eggs, Do ahead, Eggs |
10 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Recipe by: Lucerne Best of the Egg package Posted to MC-Recipe Digest V1
#670 by hurlbert <hurlbert@concentric.net> on Jul 13, 1997
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