1/2 cup (2 ounces) shredded reduced-fat Jarlsberg cheese
2 tablespoons coarsely shredded carrot
1 tablespoon chopped sweet red pepper
1 tablespoon chopped green onions
3/4 cup 1% low-fat milk
1/2 cup frozen egg substitute, thawed
1/4 teaspoon dry mustard
1/4 teaspoon hot sauce
1/4 teaspoon low-sodium Worcestershire sauce
1/8 teaspoon pepper
Dash of salt
How to Make It
Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 3 minutes or until crisp-tender. Set aside.
Place bread cubes in a 1-quart casserole coated with cooking spray; sprinkle with cheese. Top with broccoli, carrot, red pepper, and green onions. Combine milk and remaining ingredients in a small bowl, stirring well; pour over broccoli mixture. Cover and chill 8 hours.
Remove from refrigerator, and let stand, covered, at room temperature 30 minutes. Bake, uncovered, at 350° for 40 minutes or until set. Let stand 10 minutes before serving.