CHEESY VEGETABLE BRUNCH BAKE

1/2 lb fresh sliced mushrooms

1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
1 small onion, chopped
8 slices whole-grain bread, torn into bite-size pieces
12 large eggs
1/3 cup fat-free sour cream
12-oz Velveeta-style cheese, sliced thin

Preheat oven to 350 degrees.

Spray a medium skillet with nonstick cooking spray and heat over medium heat. Add the mushrooms, bell peppers, and onion; cook, stirring, about 10 minutes or until the peppers are crisp tender.

Spray a 9 x 13-inch baking dish or pan with nonstick cooking spray; spread the bread pieces over the bottom and top with the vegetables.

Whisk the eggs and sour cream together and pour over the vegetables; top with the cheese.

Bake at 350 degrees for about 40 minutes or until heated through and center is set.

Yield: 12 servings

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