Kids get enough cereal during the week, so they can be pretty bored with it by the time the weekend rolls around. Making something hot and delicious will get them out of bed and the family around the table on a weekend morning. This hearty breakfast casserole takes minutes to prepare and is made healthier by using egg substitutes  instead of shell eggs.
- No-stick cooking spray
- 1 medium onion, chopped (1 med = 1/2 cup)
- 1 small zucchini, sliced
- 1 small red or green bell pepper, finely chopped
- 2 cups Italian bread cubes (1 inch)
- 1/3 cup shredded part-skim mozzarella cheese
- 8 oz. egg substitute
- 3/4 cup fat free milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Preheat oven 375°F. Spray 8×8-inch baking dish with cooking spray; set aside. Spray large skillet with cooking spray; heat over medium-high heat. Add onions, zucchini and bell peppers; cook 6 minutes, or until vegetables are crisp-tender, stirring occasionally. Add bread cubes; mix lightly. Spoon into prepared baking dish. Sprinkle with cheese.
- Beat egg substitutes, milk, salt and pepper in medium bowl with wire whisk until well blended; pour over bread mixture. Cover. Refrigerate at least 30 minutes or overnight.
- Bake, uncovered, 50 minutes, or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting into squares to serve.
- Use your favorite seasonal summer vegetables to make this easy breakfast recipe  your own.