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Categories:
margarine bagels eggs salt soymilk paprika freshly ground black pepper low-fat Monterey Cheddar cheese
Viewed: 13 - Published at: 8 years agoIngredients
- 1 Tbs. margarine
- 4 bagels, halved
- 7 large eggs or 1 3/4 cups egg substitute
- 1/4 tsp. salt
- 2 cups soymilk, low-fat milk or nonfat milk
- 1/4 tsp. paprika
- Freshly ground black pepper to taste
- 6 oz. low-fat Monterey Jack cheese, grated
- 6 oz. low fat cheddar cheese, grated
Method
- Grease a 2-quart baking dish with margarine and a light coating of nonstick cooking spray.
- Cut bagel halves into bite-sized pieces, and set aside.
- Beat together eggs, salt, milk, paprika and pepper in a mixing bowl.
- Put half of the bagel cubes in baking dish.
- Mix cheeses together.
- Place half of cheese mixture on top of bagel cubes.
- Create another layer by repeating with remaining bagel cubes and remaining cheese.
- Carefully ladle egg mixture into baking dish over bagel-cheese layers, poking holes in bagels with a knife to assure that egg mixture seeps in evenly.
- Refrigerate dish overnight.
- Preheat oven to 350F.
- Bake souffl8E for 1 hour, or until top is golden.
- Remove from oven, and serve hot.
