Pack in the protein and antioxidants with a breakfast casserole that you make the night before and pop in the oven in the morning.
Ingredients:
- 1 large loaf Italian or French bread
- Large package frozen blueberries, or 1 quart of fresh blueberries
- 24 oz. egg-substitute
- 1/2 cup light maple syrup
- 3 T canola oil
- 1/3 cup skim or 1% milk
- Light buttery spray
Preparation:
Spray 9 X 13 inch baking dish generously with low-fat baking spray.
Thaw and drain frozen blueberries. Pat dry. Or rinse and dry fresh blueberries.
Slice bread in 1/2 inch slices. Place 1/2 of bread slices in baking dish. Sprinkle on dry blueberries. Then, top with remaining bread slices.
Lightly mix the egg substitute, oil, and light maple syrup. Add cup milk. Stir and pour over bread and blueberries.
Cover with foil and refrigerate overnight. Before serving, preheat oven to 350 degrees. Remove foil and give a light spray of buttery spray. Bake in center of oven for 45 minutes.
