Portabella Breakfast Casserole

Ingredients

• 2 cups chopped portabella mushrooms
• 2 medium garlic cloves, minced
• 1/2 small red onion, sliced
• 1 teaspoon chopped fresh rosemary
• 2 slices light whole wheat bread, cut into small cubes (not grainy)
• 4 ounces low-fat cheddar cheese, finely grated
• 2 cups egg substitute (or 8 eggs)
• 1/4 cup low-fat milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Spray a 10“ frying pan and place over medium heat. Add mushrooms, garlic, onion, and rosemary. Cook until tender but not completely done.
2. Spray a 1 qt., 6 1/2“ round casserole dish. Place half of the bread evenly in dish. Layer in half of the cheese, and then half of the vegetable mixture. Repeat.
3. In a large bowl, mix egg substitute, milk, salt and pepper. Pour over bread, cheese, and veggies and cover casserole with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
4. Remove plastic wrap and bake the casserole at 350*F. for 45 to 55 minutes or until set in the center. Let stand for 5 minutes. Serve hot.