- 6 large eggs
6 slices day-old bread
1 to 2 cups chopped cooked vegetables
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
1 (10.75-ounce) can reduced-sodium condensed cream of mushroom
soup, undiluted
1/2 cup skim or low-fat milk
1 teaspoon mustard
1/4 to 1/2 teaspoon basil leaves, crushed
1/8 teaspoon pepper
Cooking spray
- Evenly coat 8 x 8 x 2-inch (or 2-quart
rectangular) baking dish with spray. Cut bread into 1/2-inch
cubes. Evenly sprinkle half of the cubes into prepared dish.
Sprinkle vegetables and cheese over cubes. Sprinkle remaining
cubes over vegetables and cheese.
- In medium bowl, beat together eggs, soup,
milk, mustard, basil and pepper. Pour over bread and vegetable
mixture. Cover. Refrigerate several hours or overnight.
- Bake in preheated 350°F (175°C)
oven until knife inserted near center comes out clean and top
is golden brown, about 50 to 60 minutes.
Makes 6 servings.
Nutrition information per serving of 1/6
recipe made with low-fat milk and whole grain bread: Calories
200, Fat 7 g, Cholesterol 220 mg, Sodium 530 mg, Carbohydrates
24 g, Protein 11 g, Potassium 350 mg, 10% or more of the RDI
for vitamins A, B1, B2, folate, phosphorus, selenium, iron and
dietary fiber.
Recipe and photograph provided courtesy
of the American Egg Board (AEB) and Egg Nutrition Center (ENC).
