Ingredients

The following ingredients have 9 Servings
  • 10 slice light whole-grain bread, cut into 1-inch cubes
  • 3/4 cup diced bell peppers
  • 1 (16-ounce) container refrigerated egg substitute
  • 1/2 cup fat-free milk
  • 1 (4-ounce) can diced green chilies, drained
  • 4 scallions, sliced
  • 1 cup reduced-fat shredded Monterey jack cheese, divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh salsa

Instruction

  • Coat a 9- x 13-inch or 3-quart baking dish with cooking spray. Place bread cubes evenly in baking dish; set aside.
  • Coat a small skillet with cooking spray over medium heat; add peppers and cook 5 minutes or until tender.
  • In a medium bowl, whisk egg substitute, milk, chilies, scallions, 1/2 cup cheese, the chili powder, garlic powder, and black pepper.
  • Spoon the peppers over the bread, then pour egg mixture over the bread cubes. Cover and refrigerate for 2 hours or overnight.
  • When ready to bake, preheat oven to 350 degrees F. Sprinkle the remaining 1/2 cup cheese over top of casserole. Bake covered 20 minutes, uncover and bake 15 to 20 more minutes or until firm in center. Top with salsa and serve immediately.