Mexican Breakfast Casserole

• 4 cups cubed day-old French bread
• 1 cup cubed fully cooked lean ham
• 1 can (4 ounces) chopped green chilies
• 1/4 cup chopped sweet red pepper
• 1-1/4 cups egg substitute
• 1 cup fat-free milk
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground mustard
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1-1/4 cups shredded reduced-fat cheddar cheese
• Salsa, optional

1. In an 8-in. square baking dish coated with cooking spray, combine the bread cubes, ham, chilies and red pepper.
2. In a small bowl, whisk the egg substitute, milk, onion powder, cumin, mustard and cayenne. Pour over bread mixture; sprinkle with paprika. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake at 350u0b0 for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

bread, green chilies, sweet red pepper, egg substitute, milk, onion powder, ground cumin, ground mustard, cayenne pepper, paprika, cheddar cheese, salsa

Taken from www.tasteofhome.com/recipes/mexican-breakfast-casserole/ (may not work)