Freestylin Cheesy Egg Bake
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1.5 Pounds of Mini Peppers or Red Peppers (Seeded and Cut ¼" thick)
  • 1 Onion, Cubed
  • Vegetable Cooking Spray
  • Salt/Pepper
  • 2 Tsp. Ground Parsley
  • 10 Eggs
  • 2 Cups Each of Fat Free Half & Half & Skim Milk
  • 12 Slices of Nature's Own Butter Bread
  • 2.5 Cups of Kraft Shredded Fat Free Cheddar Cheese
  1. In a saute pan that has been sprayed with vegetable cooking spray, saute the peppers and onion until softened - about 10 minutes. If vegetables begin to stick, add a few tablespoons of water. Season with salt/pepper to taste.
  2. In a large bowl, beat eggs and add in fat free half & half and milk. Add more salt/pepper to taste and parsley.
  3. Line a 13 x 9 baking dish with parchment paper. Lay down 6 slices of the bread. Add pepper/onion mixture evenly over each slice of bread. (If you have to trim the bread to fit, you can) Sprinkle 1 cup of the shredded cheese on top. Put the other 6 slices of bread on top of the cheese.
  4. Pour egg/milk mixture on top, then the remaining cheese and cover with plastic wrap. Refrigerate overnight.
  5. Preheat oven to 350 degrees. Remove plastic wrap and bake until puffed and brown (for me it was 35 minutes).
  6. This recipes makes 6 servings at 7 Freestyle Points each. Enjoy!!!
Recipe by Dee Dee Does at