Source: dLife

A delectable breakfast dish of egg baked over bread cubes and topped with cream of mushroom soup.

Servings

8 piece Bread, white, reduced calorie, slice , cut into 1-inch cubes
0.75 cup low fat cheddar cheese, shredded
3 floz liquid egg substitute (or 3 eggs)
3 cup fat free milk
0.25 tsp lemon pepper seasoning
10.75 oz Soup, cream of mushroom, low sodium, ready to serve, canned
1 tsp dried parsley
0.25 cup reduced fat grated parmesan cheese (Kraft preferred)
1 butter flavored cooking spray

1 Preheat oven to 350 degrees F. Spray an 8 x 8 inch baking dish with butter flavored cooking spray and evenly arrange the bread cubes at the bottom.
2 Sprinkle the Cheddar cheese over the top of the bread.
3 In a medium bowl, whisk together the eggs, 2 1/2 cups milk, and lemon pepper.
4 Pour the egg mixture over the bread and cheese, cover, and refrigerate for at least an hour.
5 Uncover and bake at 350 degrees for 35 to 40 minutes.
6 In a small pot mix together the mushroom soup, remaining 1/2 cup skim milk, parsley flakes, and Parmesan cheese in a saucepan.
7 Cook over medium heat until mixture is heated through, stirring often.
8 Divide omelet into 6 separate servings and spoon about 1/4 cup soup mixture over each.

A great breakfast omelet.