Description
Low-fat! This does not look low-fat but I promise it is. It’s literally almost fat-free and it still tastes great! When my husband gave his official review, he said “It’s good, it tastes just like breakfast”.
Ingredients
- 4 Multigrain Low-fat English Muffins
- 6 slices Turkey Bacon, Uncooked And Diced
- 1 cup Reduced Fat Shredded Cheddar
- 1-¾ cup Egg Whites
- ¾ cups Low-Fat/Fat-Free Milk
- Salt And Pepper, to taste
- 2 Tablespoons Fresh Chopped Basil
Preparation
Spray a baking dish with cooking spray (I used a 1 ½ quart dish). Make sure that you spray it well! I didn’t and it really stuck to my dish.
Slice the English muffins in half horizontally so there is a top and bottom. Place 4 slices of the English muffin on the bottom of the prepared dish. You may need to tear them to get them to fit. It’s okay. You just want the bottom covered with the muffins.
Sprinkle the chopped turkey bacon in an even layer across the muffins. Next sprinkle the shredded cheese over the top. Cover with the remaining sliced muffins.
In a bowl whisk together egg whites and milk. Then add salt and pepper and mix to combine. Evenly pour the egg mixture over the entire dish. Make sure to coat all of the muffins. Sprinkle chopped basil on top.
Cover the dish with foil and refrigerate for at least 3 hours. I’m guessing you could probably do this the night before so it’s ready in the morning. I didn’t so I don’t know how it will affect it.
Preheat oven to 350 F.
Remove the dish from the refrigerator and uncover it, saving the foil.
Bake for 30 minutes uncovered and then cover it with the foil and bake another 30 minutes. Be sure the casserole has set, but it should have a slight jiggle.
Serve and ENJOY!!!
Recipe adapted from a Woman’s Day recipe.
