Brunch Eggs

Title:
Brunch Eggs

Yield:
10 Servings

Categories:
Breakfast,
Brunch,
Do
ahead,
Eggs




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






 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 
on Jul 13, 1997