Ingredients
- 99 egg substitute
- 7 green chiles (canned)
- 475 ml skim milk
- 475 gr egg beaters
- 170 gr lowfat cheddar cheese (grated)
- 120 gr lowfat swiss cheese (grated)
- 16 ml dry mustard
- 3 gr parsley (dried)
- 1 gr black pepper
- 1 gr salt
- 16 slices sourdough bread
Coat a 23 cm baking dish with cooking spray.
In a mixing bowl, beat thawed egg substitute, milk and seasonings together; set aside.
Trim crust from bread. Pour just enough egg mixture to cover the bottom of the prepared baking dish. Lline dish with half of the bread. Spread half of each cheese and half the chilies (optional) over the bread layer. Add another bread layer and the remaining cheese and chilies. Pour egg substitute mixture over all. Cover awith foil. Refrigerate overnight. Bake in 180ºC . oven for 50 to 55 minutes or until liquid is set to custard.
