Low-Fat Egg And Cheese Bake
A savory low-fat egg and cheese bake combining fluffy eggs, melted cheddar, and toasted bread, perfect for breakfast or brunch and suitable for make-ahead meals.
Ingredients
Instructions
- Grease an 11 x 14 inch pan.
- Remove crusts from the white bread and tear into pieces.
- Place the bread pieces in the prepared pan.
- Blend Egg Beaters and skim milk until frothy.
- Add ground mustard and seasonings to the egg mixture.
- Stir in shredded cheddar cheese.
- Pour the egg mixture over the bread in the pan.
- Refrigerate overnight to allow the bread to soak up the mixture.
- Bake at 325°F (163°C) for 1 hour or until the casserole is set and golden on top.
Tips & Substitutions
For a creamier texture, consider adding a splash of sour cream or Greek yogurt to the egg mixture. If you want to reduce the sodium content, opt for low-sodium cheddar cheese. You can also substitute whole eggs for Egg Beaters if you prefer, adjusting the quantity accordingly. This recipe is versatile, so feel free to mix in vegetables such as spinach or bell peppers for added nutrition.
Serving Suggestions
This Low-Fat Egg and Cheese Bake makes a great brunch dish and pairs beautifully with a fresh fruit salad or a side of Herbed Fried Parsnips for a balanced meal. For a heartier option, serve with turkey bacon or sausage. Garnishing with fresh herbs like chives or parsley can add a pop of flavor and color.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the microwave for 1-2 minutes or until heated through. Alternatively, you can reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed completely, ensuring the casserole retains its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Egg And Cheese Bake contains roughly 7 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of Egg Beaters?
Yes, you can substitute regular eggs for Egg Beaters. Typically, use about 8 large eggs to replace 2 cups of Egg Beaters. Just remember that using whole eggs will increase the fat content slightly, so adjust other ingredients accordingly if you're watching your fat intake.
How can I make this dish gluten-free?
To make this recipe gluten-free, substitute the white bread with a gluten-free bread option. Many brands offer gluten-free bread that can be used in casseroles, so you can enjoy a similar texture without the gluten. Ensure all other ingredients, including the cheese and seasonings, are also gluten-free.
Can I freeze the egg and cheese bake?
Yes, you can freeze the Low-Fat Egg and Cheese Bake. Prepare the dish as directed, then cover tightly with plastic wrap and aluminum foil before freezing. To reheat, thaw in the refrigerator overnight and then bake as directed, or bake from frozen at a lower temperature, checking for doneness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).