My Final Weight Loss Journey

I served this Christmas morning.  It was the biggest hit!  I served it with low-fat tortillas and turkey bacon.  We all made breakfast tacos out of it.  I am sure that I will be making this recipe alot!

HU: 2 per serving
Posted by: Amy (oduamy1)
Posted on: September 15, 2003
Servings: 12

Source: Amy's kitchen! An experiment gone right!! I couldn't resist the name! LOL

Comments: I used the original Rotel, but if you don't like it spicy, go for the milder (or if you like it HOT go for spicier!)

Ingredients:

3 cups egg substitute
1 cup skim milk
1 teaspoon salt
1 teaspoon dry mustard
6 slices whole wheat bread
1 1/2 cups shredded reduced fat cheddar cheese
2 cans tomatoes with green chiles (Rotel) 

1) Cube bread and spread over bottom of a 13x9" pan that has been sprayed with Pam.
2) Sprinkle with 3/4 cup cheese.
3) Drain tomatoes (but keep the liquid!) and sprinkle them over the bread.
4) Sprinkle with remaining 3/4 cup cheese.
5) Combine tomato liquid (should be about a cup) and skim milk to make 2 cups liquid. Pour in eggbeaters, dry mustard, and salt. Whisk together.
6) Pour liquid over top of casserole dish.
7) Cover and put in the refrigerator overnight.
8) In the morning - uncover and cook at 350 degrees for 45 minutes (or until firm to the touch!)

Per Serving (excluding unknown items): 99 Calories; 2g Fat (15.3% calories from fat); 11g Protein; 10g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 623mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.  

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