Veggie & Cheese Egg Bake

Veggie & Cheese Egg Bake

Serves 2.

This was an easy, light meal that I would definitely make again. It'll fill you up, but not leave you feeling "full," and you'll feel good about the fact that it's jam-packed with healthy ingredients. And if you need more flavor, we've found that ketchup, ranch dressing, hot sauce, or a combination of the last two make a great little dipping sauce.

Source: Betty Crocker's Healthy New Choices

4-5 slices whole wheat bread, cubed

1/4 onion (red or white), chopped

3/4 c.frozen peas

1 c. shredded cheddar cheese (or any shredded cheese of your choice)

3/4 c. egg substitute, such as Egg Beaters

1/2 can (6 oz.) evaporated skim milk

1/4 c. plain yogurt

1 t. mustard

Preheat oven to 350 degrees.

Coat a baking dish, such as a round cake pan, with non-stick cooking spray. Layer bread cubes, chopped onion, and frozen peas. Sprinkle with shredded cheese.

Mix remaining ingredients and pour over bread mixture. If egg mixture did not evenly distribute, stir to coat.

Bake, uncovered, for about 30 minutes or until golden brown and center is set.

A Note From The LL: If making this ahead of time and refrigerating, increase baking time to 45 minutes.