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Eggizoni

Eggizoni

Eggizoni

Submitted by: Jana DeWitt

Serving Size: 12

Nutritional Information: 343 calories, 16g fat, 7g saturated fat, 171mg cholesterol, 908mg sodium, 28g carbohydrate, 2g fiber, 21g protein

Ingredients
Quantity
eggs, slightly beaten
8
bread, crusts removed
16 slices
low-fat mozzarella cheese, shredded and divided
3 cups
pepperoni, chopped
5 ounces
nonfat milk
4 cups
Italian seasoning
1 teaspoons
Worcestershire sauce
1 teaspoons
salt
1 teaspoons
dry mustard
1 teaspoons
pizza sauce
1 1/2 cups
black olives, sliced
1/4 cups

Directions

Grease a 9 by 13-inch pan with nonstick spray. Cover bottom of pan with half the bread. Sprinkle 1 cup cheese and half of the pepperoni over the bread. Repeat second layer with bread, cheese, and pepperoni. In medium mixing bowl, combine eggs, milk, and Italian seasoning, Worcestershire sauce, salt, and dry mustard. Pour mixture over bread. Cover and let stand in refrigerator overnight. Bake at 350 degrees, uncovered, for 1 hour or until eggs are set. Remove from oven. Spread pizza sauce over casserole. Sprinkle with black olives. Top with remaining cup of cheese. Return to oven to melt cheese. Serve immediately.

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