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16 slices sourdough bread
1 1/2 cups lowfat cheddar cheese -- grated
1 c lowfat swiss cheese -- grated
2 c Egg Beaters® 99% egg substitute
2 c skim milk
7 oz green chiles -- canned, diced
2 tbsp dried parsley
1 tbsp dry mustard
1/4 tsp black pepper
1/2 tsp salt
Coat a 9" 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 350 F. oven for 50 to 55 minutes or until liquid is
set to custard.
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