Southwest Breakfast Casserole

SERVES: 9

SERVING SIZE: 1/2 cup

CHILL TIME: 2 Hr

COOK TIME: 40 Min

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
3/4 cup diced bell peppers
1 (16-ounce) container refrigerated egg substitute
1/2 cup fat-free milk
1 (4-ounce) can diced green chilies, drained
4 scallions, sliced
1 cup reduced-fat shredded Monterey jack cheese, divided
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 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.