6 slices whole wheat bread, crust removed
2 cups (500 mL) frozen mixed vegetables (Italian, oriental)
1 cup (250 mL) milk
1/2 tsp (2 mL) each seasoned salt, dry mustard and dried basil
1 cup (250 mL) shredded Swiss cheese
1 cup (250 mL) frozen hash brown potatoes
Lightly spray a 9-inch (23 cm) square pan with vegetable cooking spray. Arrange bread slices, slightly overlapping on bottom of pan. Place vegetables over bread; set aside. In large bowl, beat together eggs, milk seasoned salt, dry mustard and basil. Pour over vegetables. Sprinkle with cheese and hash brown potatoes. Cover and refrigerate at least 4 hours or overnight. Bake in a 375 degree F (190 degree C) oven for 30 minutes. Serve warm.
Makes 4 - 6 servings.
If you do not have frozen hash brown potatoes, use 1 cup (250 mL) soft whole wheat bread cubes instead.
Preparation: 10 minutes
Carbohydrate: 41 g
Protein: 25 g
Fat: 19 g