Southwest Breakfast Casserole
- SERVING SIZE
- CHILL TIME
- COOK TIME
Round up the family for a breakfast casserole they won't want to miss out on! Our Southwest Breakfast Casserole features all of their favorite Tex-Mex flavors, and is super simple to make. In fact, this is one you can prepare the night before and bake off in the morning. It's a win for everyone in the family!
What You'll Need
- 10 slices light whole-grain bread, cut into 1-inch cubes
cup diced bell peppers
- 1 (16-ounce) container refrigerated egg substitute
cup fat-free milk
- 1 (4-ounce) can diced green chilies, drained
- 4 scallions, sliced
- 1 cup reduced-fat shredded Monterey jack cheese, divided
teaspoon chili powder
teaspoon garlic powder
teaspoon black pepper
cup fresh salsa
What to Do
- 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.
You can garnish each serving with a little reduced-fat sour cream and fresh cilantro if you'd like!
Nutritional InformationShow More
Servings Per Recipe: 9
Calories from Fat
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