Pepper Egg and Cheese Casserole

This is a new creation! I used Ezekiel bread because the slices are very thin, and the bread has a nice texture.

Preheat oven to 350F. Spray a 13x9 casserole dish, (with cover), with Non-stick cooking spray.

16 slices Sesame Ezekiel bread, thawed, and crusts cut off
10 slices American cheese
1 wedge, (about 3 cups shredded), Parmesan cheese. (Must be real cheese, not powdered cheese).

1 red bell pepper, chopped.
1 orange Italian pepper, chopped.
1 green bell pepper, chopped.
1 Tablespoon mince fresh Fresno red pepper.
1 large onion, chopped.
4 large cloves garlic, minced.
Salt to taste.
1/3 cup light olive oil
12 eggs, beaten with
8 oz 1% lowfat milk.

Assemble the bread to coat the bottom of the casserole dish. The bread should be 2 slices laid one on top of the other. If necessary, cut or tear the bread so that it fills blank spaces in the middle. Lay the American cheese slices over the top of the bread. Fold and tear two slices to cover the bread in the middle of the casserole.

Heat oil in frying pan, and add the peppers and onions but not the garlic yet, to the pan, and sauté over medium low heat, tossing, just until the onion appears softened. This should take about 12 to 15 minutes. Then add the garlic, and toss and sauté for about 5 minutes more.

When done, pour the pepper, onion and garlic mixture over the top of the cheese in the casserole dish, and spread it out, to cover. Salt the pepper and onion and garlic mixture to taste.

Put the eggs in a blender or food processor, and blend thoroughly with 8 oz of lowfat milk. Pour the egg mixture over the top of the casserole and allow it to sink to the bottom.

Cover the entire top of the casserole very generously with shredded parmesan cheese. Bake 30 minutes at 350F.

Makes 8 servings

This is an awesome breakfast casserole, that can be refrigerated and reheated in the microwave. Please use a cover when refrigerating. It also makes a wonderful egg and pepper and cheese "sandwich" for lunch!