Breakfast Casserole
From: Eating Well Through Cancer
This egg dish is always a hit and can be prepared ahead of time, bringing over uncooked is also an option. Remember, if you prepare the casserole in a glass dish place in a cold oven, then turn the oven on and add 10 to 15 minutes longer to the baking time
Serves: 12
Cook Time: 1 hour
Category: Main Course
Ingredients
8 slices of white bread, crust removed
3 ounces Canadian bacon, chopped
1 bunch green onions (scallions), chopped
2 cups broccoli florets
5 large eggs, beaten
3 large egg whites
2 ½ cups skim milk
1 teaspoon dry mustard
1 cup nonfat plain yogurt
½ cup grated Parmesan cheese
½ teaspoon minced garlic
2 tablespoons chopped parsley
1 teaspoon dried basil leaves
1 tablespoon dried rosemary leaves
Salt and pepper to taste
Directions
Arrange the bread along the bottom of the 3-quart oblong casserole dish or a 13X9X2-inch baking pan, overlapping the slices slightly. In a small skillet coated with nonstick cooking spray, sauté the bacon, green onions, and broccoli over medium heat until tender, about 8 minutes. Spread on top of the bread. In a mixing bowl, blend the eggs, egg whites, skim milk, and mustard; set aside. In a food processor, blend the yogurt, parmesan cheese, garlic, parsley, basil, rosemary, and salt and pepper. Pour into the egg mixture, stirring until well combined. Pour over the bread and press the bread down to soak up the liquid. Cover with plastic wrap and place in the refrigerator for a least 6 hours or overnight. Preheat oven to 375 degrees. Bake for 1 hour, or until browned and a knife inserted in the center comes out clean.
Additional Comments
From: Eating Well Through Cancer