Tuesday, June 18 2013, 10:06 AM MDT
As Aired On December 28, 2012
Recipe Courtesy of Marvin Goldstein
1 tbsp. margarine
4 bagels, halved
7 large eggs or 1 3/4 cup egg substitute
1/4 tsp. salt
2 cups soymilk, low-fat milk, or non-fat milk
1/4 tsp. paprika
Freshly ground black pepper to taste
6 oz low-fat cheddar cheese, grated
1.) Grease a 2-quart baking dish with margarine and a light coating of non-stick cooking spray. Cut bagel halves into bite-sized pieces, and set aside.
2.) Beat together eggs, salt, milk, paprika, and pepper in a mixing bowl. Put half the bagel cubes in baking dish.
3.) Mix cheeses together. Place half of cheese mixture on top of bagel cubes. Create another layer by repeating with remaining bagel cubes and remaining cheese.
4.) Carefully ladle egg mixture into baking dish over bagel-cheese layers, poking holes in bagels with a knife to assure that egg mixture seeps in evenly. Refrigerate dish overnight.
5.) Preheat oven to 350 F.
6.) Bake souffle for 1 hour, or until top is golden. Remove from oven, and serve hot.
Per serving: 360 calories; 24 g. protein; 14g total fat (6 g. sat. fat); 34g carb.; 204 mg. chol.; 770 mg. sodium; 1 g. fiber; 2 g. sugar.
(Copyright 2012 Sinclair Broadcasting Group.)