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Breakfast/brunch

Quick & Easy Egg Casserole Made Over

Quick & Easy Egg Casserole Made Over recipe
photo by:kraft
Who doesn't love a good makeover? This Healthy Living take on our famous egg casserole is an easy and delicious way to serve eight.
time
prep:
15 min
total:
55 min
servings
total:
8 servings
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What You Need

2
whole  eggs
4
 egg whites
1-1/2
cups  fat-free milk
1/4
tsp.  pepper
6
cups  multi-grain bread cubes (3/4 inch)
8
slices  cooked OSCAR MAYER Bacon, chopped
1
cup  KRAFT 2% Milk Shredded Cheddar Cheese, divided

Make It

HEAT oven to 350ºF.

WHISK first 4 ingredients in large bowl until blended. Add bread, bacon and 1/2 cup cheese; stir to evenly moisten bread.

POUR into 9-inch square baking dish sprayed with cooking spray; top with remaining cheese.

BAKE 35 min. or until knife inserted in center comes out clean. Let stand 5 min. before serving.

Kraft Kitchens Tips

Makeover - How We Did It
This easy casserole recipe was made better for you with a few small changes. We used bacon instead of sausage, replaced some of the whole eggs with egg whites, and used fat-free milk and KRAFT 2% Milk Shredded Cheddar Cheese instead of the full-fat products. These changes save you 110 calories and 10g of fat, including 3.5g of saturated fat, per serving.
Substitute
Prepare using whole wheat bread cubes.
Purchasing and Storing Eggs
Buy only refrigerated eggs with clean unbroken shells. Open carton and gently move each egg to make sure it is not stuck to the carton because of an unseen crack. Check the Sell-By Date on the carton. Store eggs in their original carton on an inside shelf of the refrigerator as soon as possible after purchasing. Avoid placing near foods with strong odors that can easily be absorbed. For best quality, use within 4 weeks.
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