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.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.
Servings: 6
Ingredients
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
Instructions
Instructions
- 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 200 C). Bake egg casserole 35-40 minutes until cooked through.
