Overnight Omelet Casserole

Ingredients:

  • 1 teaspoon butter

  • ½ cup chopped onion

  • ½ cup chopped red pepper

  • 1 cup sliced mushrooms

  • 4 slices 100% whole-wheat bread

  • 1 egg

  • ¾ cup cholesterol-free, fat-free, low-calorie egg substitute

  • ½ cup fat-free milk

  • ½ teaspoon dry mustard

  • ¼ teaspoon pepper

  • 2 tablespoons grated parmesan cheese

  • 1 cup shredded cheddar cheese (divided)

Preparation:

  1. Spray an 8 inch square baking dish with nonstick cooking spray. Melt butter in saucepan over medium heat. Add onion and red pepper and cook, stirring frequently, until onion is tender. Add mushrooms and cook about 3 minutes, stirring frequently, until mushrooms are tender. Remove from heat.

  2. Trim crust from bread and cut into ¾ -inch cubes. Toss together vegetable mixture and bread cubes; arrange evenly in prepared dish.

  3. Whisk together egg, egg substitute, milk, mustard, pepper, parmesan cheese and ½ cup cheddar cheese. Pour egg mixture evenly over bread and vegetables in dish. Cover with foil and refrigerate several hours or overnight.

  4. Set casserole out of refrigerator 30 minutes before baking. Preheat oven to 350 F. Bake, covered, 20 minutes. Uncover and sprinkle with remaining ½ cup cheese. Bake 10 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.