Portabella Breakfast Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 cups chopped portabella mushrooms
• 2 medium garlic cloves, minced
• 1/2 small red onion, 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

Recipe

• 1 spray a 10" frying pan and place over medium heat. add mushrooms, garlic, onion, and rosemary. cook until tender but not completely done.
• 2 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.
• 3 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.
• 4 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.