TOTAL TIME: Prep: 20 min. + chilling Bake: 1 hour
MAKES: 4 servings


  • 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

Nutritional Facts

1-1/2 cup: 287 calories, 10g fat (4g saturated fat), 225mg cholesterol, 910mg sodium, 28g carbohydrate (9g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat-free milk, 1/2 fat.


  1. In a 1-1/2-qt. baking dish coated with cooking spray, layer half of the bread cubes, cheese and chilies. Repeat layers.
  2. In a large bowl, whisk the eggs, egg whites, milk, mustard, salt and pepper; pour over top. Cover and refrigerate overnight.
  3. 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.
Originally published as Chili-Cheese Breakfast Bake in Light & Tasty October/November 2006, p47

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