Overnight Breakfast Bake
INGREDIENTS
- 4 cups day-old whole grain bread cubes, about 5 slices
- 3 eggs
- 3 egg whites
- 2 cups Silk Unsweetened or Original soymilk
- 2 teaspoons dried mustard
- ½ teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons fresh dill weed or ½ teaspoon dried dill weed
PREPARATION
Coat a 1 1/2-quart baking dish with cooking spray. Place bread cubes in bottom of dish. In a medium bowl whisk together remaining ingredients. Pour over bread cubes, cover with foil or plastic wrap and refrigerate for at least 6 hours or overnight.
To serve, preheat oven to 350 degrees. Bake for 30-40 minutes until eggs puff up and are no longer liquid. Serve hot.
NOTE: For variety add sautéed mushrooms, spinach, asparagus, peppers or other vegetables. For a Southwestern version, add green chilies, replace dill with cilantro and serve with fresh salsa.
