Mexican Breakfast Casserole |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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âI make this recipe whenever I'm having overnight guests,â writes Leona Hansen of Kennedy Meadows, California. âFresh fruit and tortillas or sweet rolls go very well to complete breakfast.â 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:
1. In an 8-in. square baking dish coated with cooking spray, combine the bread cubes, ham, chilies and red pepper.
2. 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.
3. 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 desired. Yield: 4 servings.
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