Tuesday, March 29, 2011

Quick N' Easy Egg Casserole Made Over

 What You Need

2 whole eggs
4   egg whites
1-1/2 cups fat-free milk
1/4 tsp.  pepper
6 cups multi-grain bread cubes
8 slices  OSCAR MAYER Bacon, cooked, chopped (leh ganti ngan chick ke meat ke)
1 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided

Make It

HEAT oven to 350ºF.
BEAT first 4 ingredients with whisk until well blended.
ADD bread cubes, bacon and 1/2 cup cheese; gently stir until bread cubes are evenly moistened. Pour into bottom of 9-inch square baking dish sprayed with cooking spray; top with remaining cheese.
BAKE 35 min. or until center of casserole is set. Let stand 5 min. before serving.

Kraft Kitchens Tips

Makeover - How We Did It
This easy casserole recipe was made better for you with a few small changes. We used bacon instead of sausage, replaced some of the whole eggs with egg whites, and used fat-free milk and KRAFT 2% Milk Shredded Cheddar Cheese instead of the full-fat products. These changes save you 110 calories and 10 g of fat, including 3.5 g of saturated fat, per serving.
Prepare using whole wheat bread cubes.
Purchasing and Storing Eggs
Buy only refrigerated eggs with clean unbroken shells. Open carton and gently move each egg to make sure it is not stuck to the carton because of an unseen crack. Check the Sell-By Date on the carton. Store eggs in their original carton on an inside shelf of the refrigerator as soon as possible after purchasing. Avoid placing near foods with strong odors that can easily be absorbed. For best quality, use within 4 weeks.
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