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Low Fat Egg Casserole

by Dianne Stevens

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.
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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.

Filed Under: Bakery, Breakfast, Casserole Tagged With: dry mustard, egg substitute, french bread, onion powder, skim milk

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