* Exported from MasterCook *
Chili-Cheese Breakfast Bake Casserole
Recipe By :Kathy Mead, Surprise, Arizona.
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices whole wheat bread -- cubed
1/2 cup shredded reduced-fat Mexican cheese blend
1 can chopped green chilies -- (4 ounces)
4 eggs
4 egg whites
2 cups fat-free milk
1 teaspoon ground mustard
1/2 teaspoon salt
1 Dash pepper
In a 1-1/2-qt. baking dish coated with cooking spray, layer half of the
bread cubes, cheese and chilies. Repeat layers.
In a large bowl, whisk the eggs, egg whites, milk, mustard, salt and
pepper; pour over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at
350° for 60-70 minutes or until a knife inserted near the center comes out
clean and a thermometer reads 160°.
Let stand for 5 minutes before cutting.
Yield: 4 servings.
Nutrition Facts: 1-1/2 cups equals 287 calories, 10 g fat (4 g saturated
fat), 225 mg cholesterol, 910 mg sodium, 28 g carbohydrate, 3 g fiber, 22
g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch,
Get 'em out of bed on nippy fall mornings with this savory,
Southwest-flavored breakfast casserole from Kathy Mead in Surprise,
Arizona.
ChupaNote: This was kind of bland to me. I ended up covering it salsa!
Next time, I'll add sliced black olives. This casserole would translate
easily to a slow cooker recipe.
Source:
"Taste of Home"
S(Formatted by Chupa Babi):
"July 2012"
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Per Serving (excluding unknown items): 275 Calories; 9g Fat (28.3%
calories from fat); 22g Protein; 27g Carbohydrate; 3g Dietary Fiber; 219mg
Cholesterol; 843mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0
Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
