cup Finely Chopped Red or Green Bell Pepper, or a Combination
6
slices whole-wheat bread, cubed
2
cups Finely Shredded Low-Fat Cheddar Cheese
1 1/4
cups Lean Ham Steak, cut into small cubes
2 1/2
cups Eggs
1/4
cup Fat Free Milk
2
tsp Dry Mustard
1/2
tsp Black Pepper
1/8
tsp Salt
Directions
1.
Lightly mist a medium non-stick skillet with olive oil spray and place it over medium heat. Cook the onion and bell pepper until the veggies are tender and the excess liquid has evaporated, about 5 minutes.
2.
Lightly mist a 11x7" ovenproof glass or ceramic baking dish with spray. Spread half of the bread evenly in the dish to form a layer. Then evenly layer half of the cheese, followed by half of the onion mixture, then half of the ham. Repeat with the remaining ingredients, making sure they are evenly distributed all the way to the edges of the dish and not mounded in the centre. Set aside.
3.
Combine the egg substitute, milk, mustard, black pepper and salt in a large measuring cup or medium bowl. Whisk until thoroughly mixed. Pour the egg mixture over the bread, cheese, veggies and ham. Use a fork to very gently press the ingredients into the liquid without mashing them. Cover with plastic wrap and refrigerate overnight.
4.
Preheat oven to 350F.
5.
Remove the plastic wrap and bake for 40-45 minutes, until the egg is set in the centre. Remove from the oven and let stand for 5-10 minutes. Cut the casserole into 6 pieces and serve immediately. Makes 6 serving.
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By
Kierstyn
