Skinny Breakfast Casserole


The weekend is the perfect time to make a breakfast casserole. You usually have more time for baking one. And since they all freeze extremely well, you can store the leftovers in the freezer for a quick weekday breakfast.


1 green pepper, chopped

1 red pepper, chopped

1 small onion, chopped

2 cups cholesterol-free egg product

1 cup fat-free milk

3/4 cup 2% milk shredded cheddar cheese

1 tsp. Italian seasoning

1/4 tsp. black pepper

4 slices whole wheat bread, torn


Heat oven to 350°F.

Cook vegetables in medium nonstick skillet sprayed with cooking spray on medium-high heat 4 min. or until crisp-tender, stirring occasionally. Place in large bowl. Add egg product, milk, cheese and seasonings, mix well.

Place bread in 2-qt. casserole sprayed with cooking spray; top with egg product mixture.

Bake 45 to 50 min. or until knife inserted in center comes out clean.

Makes 4 Equal Servings

Nutritional Info Per Serving: Calories 280; Fat 8g; Cholesterol 15mg; Sodium 570mg;
Carbs 23g (Dietary Fiber 4g); Protein 26g

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