Served as breakfast. Vegetarian dish.

16 slices Sourdough Bread

1 1/2 cups lowfat Cheddar Cheese, grated

1 cup lowfat Swiss Cheese, grated

2 cup Egg Beaters, 99% Egg Substitute

2 cup skim Milk

7 oz Green Chiles, canned, diced

2 Tablespoon dried Parsley

1 Tablespoon dry Mustard

1/4 teaspoon Black Pepper

1/2 teaspoon Salt

Coat a 9″ baking dish with cooking spray. In a mixing bowl, beat thawed egg substitute, milk and seasonings together; set aside. Trim crust from bread. Pour just enough egg mixture to cover the bottom of the prepared baking dish. Lline dish with half of the bread. Spread half of each cheese and half the chilies (optional) over the bread layer. Add another bread layer and the remaining cheese and chilies. Pour egg substitute mixture over all. Cover awith foil. Refrigerate overnight. Bake in 350 F. oven for 50 to 55 minutes or until liquid is set to custard.

Serves: 10

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