2 c (8 oz) shredded reduced-fat sharp cheddar cheese, divided
2 c fat-free milk
1/4 tsp dried thyme
3 large tomatoes, each seeded & cut into 4 (1/2-inch-thick) slices
3 large egg whites
1 c vertically sliced onion
3 large eggs
1/4 tsp black pepper
Directions
Step #1 Cook bacon In a large-ish nonstick skillet over med-heat/flame until crisp.
Step #2 Remove bacon from pan, & crumble.
Step #3 Add onion to drippings in pan; sauté 4 mins.
Step #4 Add garlic, & sauté 1 min.
Step #5 Remove from heat; mix onion mixture & bacon.
Step #6 Arrange 4 c bread cubes in bottom of a 13 x 9-inch baking dish coated with cooking spray; top this with 2/3 c cheese, half of onion mixture, & 6 tomato slices.
Step #7 Combine milk & remaining ingredients; stir well with a whisk.
Step #8 Pour half of milk mixture over tomatoes.
Step #9 Top with 4 c bread cubes, remaining onion mixture, 2/3 c cheese, 6 tomato slices, & half of milk mixture.
Step #10 Cover up; chill at least 1 hr or up to 24 hrs.
Step #11 Preheat oven to 325°.
Step #12 Bake, uncovered, at 325° for 55 mins.
Step #13 Sprinkle top with 2/3 c cheese; bake an extra 5 mins or until cheese melts.