Southwestern-style Breakfast Casserole Recipe

Serve this colorful, Southwestern-inspired, delicious casserole for breakfast — and enjoy the leftovers cold the next day. It's full of healthy touches, including whole-grain bread, spinach and red peppers!

Prep time: 20 minutes plus 4 hours+

Cooking time: 45 minutes

Ingredients

Nonstick cooking spray
6 slices hearty whole-grain bread, cut into cubes
1 (10-ounce) package frozen chopped spinach, thawed and liquid squeezed out
1 (7-ounce) jar roasted red peppers, drained and chopped, or 1 red bell pepper, roasted and chopped
1½ cups (6 ounces) shredded Mexican blend cheese or sharp cheddar cheese
3 cups nonfat milk
1 carton (8 ounces) egg substitute
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon black pepper
½ teaspoon salt

Directions

Before you begin: Wash your hands.

1. Layer the bread in a 9-by-13-inch baking dish coated with the nonstick cooking spray. Sprinkle evenly with spinach, red peppers and cheese.
2. Combine nonfat milk, egg substitute, garlic powder, cumin, black pepper and salt in a large bowl. Pour over the bread mixture.
3. Cover and refrigerate at least 4 hours or overnight.
4. Preheat oven to 350ºF.
5. Bake, uncovered, for 45 minutes or until a knife inserted into the center comes out clean. Let stand for 10 minutes before serving.

Cooking Note

For flavor versatility, replace red peppers with 3 plum tomatoes, seeded and diced. For a heartier version, add 1 pound turkey sausage, cooked and drained.

Nutrition Information

Serving size: ¹⁄₉ of casserole
Serves 9 for breakfast or 12 as a side dish

Calories 280; Total Fat: 13g; Saturated Fat: 7g; Cholesterol: 30mg; Sodium: 810mg; Total Carbohydrate: 23g; Dietary Fiber: 4g; Protein: 21g.

Lori Miller, LD, is a contributor to "Cooking Healthy Across America" by the American Dietetic Association and Food and Culinary Professionals, a Dietetic Practice Group of ADA (John Wiley and Sons 2005).