Ingredients:
2 cups chopped portabella mushrooms
2 medium garlic cloves, minced
1/2 small red onions, sliced
1 teaspoon chopped fresh rosemary
2 slices light whole wheat bread, cut into small cubes ( not grainy)
4 ounces low-fat cheddar cheese, finely grated
2 cups egg substitute ( or 8 eggs)
1/4 cup low-fat milk
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Spray a 10″ frying pan and place over medium heat. Add mushrooms, garlic, onion, and rosemary. Cook until tender but not completely done.
Spray a 1 qt., 6 1/2″ round casserole dish. Place half of the bread evenly in dish. Layer in half of the cheese, and then half of the vegetable mixture. Repeat.
In a large bowl, mix egg substitute, milk, salt and pepper. Pour over bread, cheese, and veggies and cover casserole with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
Remove plastic wrap and bake the casserole at 350*F. for 45 to 55 minutes or until set in the center. Let stand for 5 minutes. Serve hot.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.