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BROCCOLI-CHEDDAR BREAKFAST BAKE

2 teaspoons olive oil
1 large onion, diced (about 2 cups)
Cooking spray
1 whole-wheat baguette (about 18 inches long, 8 ounces), cut into 1-inch cubes
8 large eggs
8 large egg whites
2 cups low-fat (1 percent) milk
1 (10-ounce) package frozen chopped broccoli, thawed
1½ cups shredded extra-sharp cheddar cheese (6 ounces)
¾ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon freshly ground black pepper

Heat the oil in a nonstick skillet over medium-high heat. Add the onions and cook, stirring until translucent and beginning to brown, about 4 minutes. Set aside to cool.

Spray a 9×13-inch baking dish with cooking spray.

Arrange bread cubes in the dish. In a large bowl, beat the eggs, egg whites and milk until incorporated.

Add the onions, broccoli, cheese, nutmeg, salt and pepper and stir to incorporate. Pour the egg mixture over the bread, spreading it around so the liquid saturates the bread. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Preheat oven to 350 F. Remove the plastic wrap and bake until the top forms a light brown crust, 50 to 60 minutes. Serve hot. Makes 8 servings.

PER SERVING: Calories 310 (44% fat) Fat 15 g (8 g sat)
Cholesterol 235 mg Sodium 580 mg Fiber 3 g
Carbohydrates 19 g Protein 21 g

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