Ingredients
6 slices whole wheat bread, cubed1/2 cup shredded reduced-fat Mexican cheese blend1 can (4 ounces) chopped green chiles4 large eggs, lightly beaten4 large egg whites2 cups fat-free milk1 teaspoon ground mustard1/2 teaspoon saltDash pepper
Preparation
In a 1-1/2-qt. baking dish coated with cooking spray, layer half of the bread cubes, cheese and chiles. Repeat layers.
In a large bowl, whisk the eggs, egg whites, milk, mustard, salt and pepper; pour over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 60-70 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
