8- ounces loaf whole grain Italian bread, cut into 1-inch cubes and toasted
1/4 cup I Can't Believe It's Not Butter!® Spread
1 small onion, chopped
2 medium red and/or green bell peppers, chopped
4 ounces cut-up cooked ham (about 3/4 cup)
Directions
Preheat oven to 350°. Spray 6 (8-oz.) ramekins with nonstick cooking spray. Arrange on jelly-roll pan; set aside.
Whisk eggs with milk in large bowl, then toss with bread cubes; set aside.
Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook onion, red peppers and ham, stirring frequently, 5 minutes or until vegetables are tender. Stir into bread mixture.
Evenly spoon into prepared ramekins*. Bake 35 minutes until knife inserted in centers comes out clean. Cool 10 minutes before serving.
*Recipe can be made ahead up to this point and refrigerated overnight. Bake an additional 5 minutes or until knife inserted in centers comes out clean.
TIP: Substitute 1 cup egg substitute instead of eggs.
Cost per recipe*: $8.91.
Cost per serving*: $1.48.
*Based on average retail prices at national supermarkets.
