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Chili-Cheese Breakfast Bake Recipe

Get ‘em out of bed on nippy fall mornings with this savory, Southwest-flavored breakfast casserole from Kathy Mead in Surprise, Arizona.

This recipe is:

Healthy

Diabetic Friendly

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Chili-Cheese Breakfast Bake Recipe

Prep: 20 min. + chilling Bake: 1 hour

Yield: 4 Servings

20 60 80

Ingredients

6 slices whole wheat bread, cubed
1/2 cup shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chilies
4 eggs, lightly beaten
4 egg whites
2 cups fat-free milk
1 teaspoon ground mustard
1/2 teaspoon salt
Dash pepper

Directions

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. Let stand for 5 minutes before cutting. Yield: 4 servings.

Nutritional 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, 1/2 fat-free milk, 1/2 fat.

Originally published as Chili-Cheese Breakfast Bake in Light & Tasty October/November 2006, p47