Ingredients
8 large eggs
1 cup unsweetened almond milk (or skim milk)
1 cup shredded reduced-fat cheddar cheese (or mozzarella)
1/2 cup cherry tomatoes, halved
2 cups cubed whole wheat bread (you can use reduced-calorie bread for fewer points)
1/2 cup diced onions (optional)
1/2 cup diced bell peppers (optional)
Salt and pepper to taste
1 tsp garlic powder (optional)
Cooking spray
Instructions:
1. Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray.
2. In a large bowl, whisk together the eggs, almond milk, salt, pepper, and garlic powder (if using).
3. Add the cubed bread, cherry tomatoes, onions, and bell peppers to the egg mixture. Stir everything to combine.
4. Pour the mixture into the prepared baking dish.
5. Sprinkle the reduced-fat cheese evenly over the top.
6. Bake in the preheated oven for 25-30 minutes or until the eggs are set and the cheese is melted and golden.
7. Let cool slightly before slicing into squares.
Points Breakdown (for the entire casserole, 6 servings):
Eggs (8 large): 0 points (on most plans)
Unsweetened almond milk (1 cup): 1 point
Reduced-fat cheese (1 cup): 8 points (depending on the type of cheese)
Cherry tomatoes (1/2 cup): 0 points
Whole wheat bread (2 cups cubed): 4-6 points (depends on brand; lower if you use reduced-calorie bread)
Onions and bell peppers: 0 points (optional)
Total Points for Entire Casserole: Approx. 13-15 points Points per Serving (6 servings): 2-3 points per serving