Quick & Easy Egg Casserole Made Over

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prep time

15 min

total time

55 min

makes

8 servings, 1/8 recipe (124 g) each

photo by:

kraft

recipe by: kraft

What You Need

2 whole eggs

4 egg whites

1-1/2 cups skim milk

1/4 tsp. pepper

6 cups multi-grain bread cubes

8 slices reduced-sodium bacon, cooked, chopped

1 cup Kraft Double Cheddar Light Shredded Cheese, divided

Make It

HEAT oven to 350ºF.

BEAT first 4 ingredients in medium bowl with whisk until well blended.

ADD bread cubes, bacon and 1/2 cup cheese; stir gently until bread is evenly moistened. Pour into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese.

BAKE 35 min. or until centre of casserole is set. Let stand 5 min. before serving.

kraft kitchens tips

Purchasing and Storing Eggs

Buy only refrigerated eggs with clean unbroken shells. Store them in their original carton on an inside shelf of the refrigerator as soon as possible after purchasing. For best quality, use within 4 to 5 weeks.

Substitute

Prepare using whole wheat bread cubes.

Makeover - How We Did It

We've taken a favourite recipe and made it over. We substituted 2 whole eggs plus 4 egg whites for the whole eggs, substituted reduced-sodium bacon for the pork sausage, and used skim milk and light cheese. You'll save 120 calories and 13 g of total fat, including 6 g of saturated fat, per serving.