I also made this yummy dish for our work breakfast. it was a big hit!
3 slices bacon
6 ounces Stuffing, Stove Top, chicken
1 cup cheese, reduced fat Sargento mexican blend
3/4 cup skim milk
1/2 cup bell pepper
1/2 tablespoon prepared mustard
1/2 teaspoon black pepper
2 egg whites
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 350 degrees F (165 degrees C). Spray a 11x7 baking dish with vegetable spray. Place stuffing cubes in the bottom of the dish. Sprinkle with grated Cheddar cheese. Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon. Bake in the preheated oven for 25-30 minutes. Remove from oven and allow to stand 10 minutes before serving.
Yield: 6 servings=
237 Calories; 9g Fat (34.2% calories from fat); 15g Protein; 24g Carbohydrate; trace Dietary Fiber; 110mg Cholesterol; 697mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.