Low Fat Egg Casserole
The first time I came across a recipe similar to Low Fat Egg Casserole was in the beautiful Belgian town of Bruges. My host called it baked eggs. I was fascinated because I had never heard of eggs being baked until that day. The dish was delicious and is one that I will always remember.
When cooking this recipe be sure to pre-heat the oven to the required temperature because I have found this is one of the secrets to bringing out the best in this egg casserole.
Submitted by David McCarthy, Australia
Ingredients
- 12 slices French bread, cut in cubes
- 2 cups skim milk
- 2 cups egg substitute
- 2 tsp onion powder
- 1/2 tsp dry mustard
Method
Lightly spray 9" x 12" baking dish with nonfat cooking spray.
Spread bread cubes over bottom of dish.
Combine remaining ingredients in blender, or whisk until blended smooth. Pour over bread cubes, cover and refrigerate overnight.
Preheat oven to 400 degrees Fahrenheit (around 200C). Bake egg casserole 35-40 minutes until cooked through.
Serves 6
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