Portabella Breakfast Casserole

• 2 cups chopped portabella mushrooms
• 2 medium garlic cloves, minced
• 12 small red onion, sliced
• 1 teaspoon chopped fresh rosemary
• 2 slices light whole wheat bread, cut into small cubes (not grainy)
• 4 ounces low-fat cheddar cheese, finely grated
• 2 cups egg substitute (or 8 eggs)
• 14 cup low-fat milk
• 14 teaspoon salt
• 14 teaspoon pepper

1. Spray a 10" frying pan and place over medium heat.
2. Add mushrooms, garlic, onion, and rosemary.
3. Cook until tender but not completely done.
4. Spray a 1 qt., 6 1/2" round casserole dish.
5. Place half of the bread evenly in dish.
6. Layer in half of the cheese, and then half of the vegetable mixture.
7. Repeat.
8. In a large bowl, mix egg substitute, milk, salt and pepper.
9. Pour over bread, cheese, and veggies and cover casserole with plastic wrap.
10. Refrigerate for at least 2 hours or up to overnight.
11. Remove plastic wrap and bake the casserole at 350*F. for 45 to 55 minutes or until set in the center.
12. Let stand for 5 minutes.
13. Serve hot.

portabella mushrooms, garlic, red onion, rosemary, whole wheat bread, lowfat, egg substitute, lowfat milk, salt, pepper

Taken from www.food.com/recipe/portabella-breakfast-casserole-158238 (may not work)