Pepper and Egg Brunch Bake

Yield: 12 servings

Preparation Time: 20 min; Cook Time: 60 min

Ingredients

6 eggs, beaten

3 cups lowfat milk

1 cup shredded cheddar, Colby or Monterey Jack cheese

1 teaspoon ground mustard

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

6 slices whole wheat bread, cubed

12 ounces turkey kielbasa, cut into 1/2- inch pieces

1 1/2 cups chopped onion (about 2 small)

1 cup chopped green pepper

1 cup chopped red pepper

1/4 cup chopped fresh basil

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Nutrition Facts

Yield: 12 servings

Approximate Nutrient Content per serving:

Calories: 193

Calories From Fat: 90

Total Fat: 10g

Saturated Fat: 5g

Cholesterol: 132mg

Sodium: 442mg

Total Carbohydrates: 13g

Dietary Fiber: 2g

Protein: 12g

Calcium: 19% Daily Value

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat oven to 350 degrees F

In a large bowl, whisk together eggs, milk, cheese, mustard, pepper and salt.

Add bread, kielbasa, onions and peppers; stir well until the bread is completely absorbed.

Cover bowl and refrigerate at least 12 hours.

Stir basil into egg mixture. Pour into a 9x13- inch baking dish and bake for 1 hour or until eggs are set.

Image and Recipe Courtesy of Midwest Dairy Association

Please note that some ingredients and brands may not be available in every store.

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