Breakfast Bake

By dette

For a touch of extra flavor, add 1/2 t. crushed dried thyme, dillweed, or oregano or 1 tbsp snipped fresh chives or sliced green onion to the egg mixture.
Serving: 1/2 casserole each

Ingredients

• 4 slices whole wheat bread
• 1/2 c. diced cooked lean ham
• 1/3 c. shredded reduced-fat cheddar cheese
• 4 eggs or 1 c. refrigerated or frozen egg product, thawed
• 2/3 c. fat-free milk

Preparation

Step 1

Lightly coat two 16-20 oz casseroles with nonstick cooking spray., Tear bread into bite-size pieces. Divide between prepared casseroles. Add ham and cheese.
In a medium bowl, combine eggs, milk and 1/4 t. black-pepepr, beat with a rotary beataer or wire whisk. Pour egg mixture evenly over bread; press lightly with the back of a spoon to thoroughly moisten bread. Cover and chill 2-24 hours.
Preheat oven to 325. Bake casseroles, uncovered, 30-35 minutes or until a knife inserted near centers comes out clean. Let stand 10 minutes before serving.

198 cal
9 g total fat (3g sat fat)
228 mg chol
547 mg sodium
15 g carb
2 g fiber
16 g protein
Exchanges: 1 starch, 2 lean meat. carb choices:1