Here’s a nice breakfast casserole that can be made the night ahead, refrigerated and cooked in the morning for a no-stress breakfast (it’s great if you know you’ll have guests for breakfast and you don’t want to wake up too early to prepare something).
Weight Watchers Breakfast Casserole recipe
Makes 6 servings
Ingredients
12 eggs
1 1/2 slices bread (crusts removed and bread torn into pieces)
10 ounces muenster cheese, cut into 1-inch cubes (or use your favorite cheese)
4 ounces mushrooms, sliced
4 green onions, cut into 1-inch pieces
1 cup milk
1/4 cup butter
1/4 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
1 teaspoon salt
pepper
1/3 cup water
Preparation
1. Preheat oven to 400-degrees F.
2. Butter a 6-cup baking dish and set aside.
3. In a food processor process bread to make crumbs and then transfer crumbs to a small bowl. Add milk to crumbs in bowl and let soak for 5 minutes.
4. Chop green onions in food processor or by hand.
5. In a skillet over medium high heat melt butter and add green onions and mushrooms, cooking until soft (5 minutes). Set aside but leave mixture in skillet.
6. Using a food processor, chop cheese with cilantro and parsley, and then transfer to a second small bowl.
7. In a large bowl blend eggs, bread crumb mixture, salt and pepper and then stir in water.
8. Return skillet (with green onion mixture) to stove over medium heat. Add egg mixture to skillet, stirring until soft but not set (about 5 minutes).
9. Spread half of the egg mixture into prepared dish, sprinkling with half of the cheese mixture. Repeat with remaining egg mixture and cheese. (Can be refrigerated at this point – cover and refrigerate for up to 12 hours. Bring to room temperature before proceeding.)
10. Bake in preheated oven for 18-20 minutes or until light brown and puffy.
WW POINTS per serving: 11
Nutritional information per serving: 439 calories, 33.6g fat, 0.7g fiber
