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Mexican Breakfast Casserole

Mexican Breakfast Casserole
“I make this recipe whenever I'm having overnight guests,” writes Leona Hansen of Kennedy Meadows, California. “Fresh fruit and tortillas or sweet rolls go very well to complete breakfast.”
4 ServingsPrep: 15 min. + chilling Bake: 40 min.

Ingredients

  • 4 cups cubed day-old French bread
  • 1 cup cubed fully cooked lean ham
  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup chopped sweet red pepper
  • 1-1/4 cups egg substitute
  • 1 cup fat-free milk
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground mustard
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1-1/4 cups shredded reduced-fat cheddar cheese
  • Salsa, optional

Directions

  • In an 8-in. square baking dish coated with cooking spray, combine the
  • bread cubes, ham, chilies and red pepper.
  • In a small bowl, whisk the egg substitute, milk, onion powder, cumin,
  • mustard and cayenne. Pour over bread mixture; sprinkle with paprika.
  • Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake at
  • 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15
  • minutes longer or until a knife inserted near the center comes out
  • clean. Let stand for 5 minutes before cutting. Serve with salsa if
© Taste of Home 2013

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Mexican Breakfast Casserole (continued)

Directions (continued)

  • desired. Yield: 4 servings.
Nutrition Facts: 1 serving (calculated without salsa) equals 305 calories, 11 g fat (6 g saturated fat), 40 mg cholesterol, 1,154 mg sodium, 25 g carbohydrate, 2 g fiber, 28 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013