Scrambled Eggs Casserole

• 2 c. soft bread cubes
• 1 c. low-fat milk
• 8 slices turkey bacon
• 8 eggs (or 2 cartons egg substitute)
• 1/4 lb. reduced-fat butter substitute
• 2 Tbsp. reduced-fat butter
• pepper to taste
• 1/2 tsp. seasoned salt
• 1/2 c. fresh bread crumbs (use crusts from bread used for cubes)
• 1/2 lb. low-fat Swiss cheese, grated (add some Cheddar for additional flavor)

1. Soak bread cubes in milk; set aside.
2. Cook bacon until crisp. Drain and crumble; set aside.
3. Thaw egg substitute and scramble lightly in butter just until set.
4. Add bread cubes to eggs and scramble until all ingredients are combined.
5. Place in a greased 1 1/2-quart baking dish.
6. Sprinkle seasoned salt over egg mixture and top with cheese.
7. Saute bread crumbs in additional butter until brown.
8. Sprinkle bread crumbs and crumbled bacon over cheese.
9. Bake at 400u0b0 for 15 minutes.

bread cubes, lowfat milk, turkey bacon, eggs, butter, butter, pepper, salt, bread crumbs, lowfat swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=952261 (may not work)