Nutrition per serving may change if servings are adjusted.
3 ounces whole-grain baguette-style French bread
4 ounces cooked Spanish-style chorizo, chopped
2 ounces Manchego cheese, shredded
½ cup bottled, roasted red sweet peppers, drained and chopped
½ cup thinly sliced green onions
1¼ cups refrigerated or frozen egg product, thawed, or 5 eggs, lightly beaten
1 cup fat-free milk
½ cup fat-free half-and-half
Preheat oven to 350°F. Tear bread into large pieces and place in a food processor. Cover and pulse with several on-off turns to make coarse crumbs. Transfer crumbs to a medium bowl and stir in chorizo, cheese, sweet peppers and green onions. Spoon mixture evenly into eight 6- to 8-ounce ramekins.
In another medium bowl, whisk together eggs, milk and half-and-half. Slowly and evenly pour over bread mixture in ramekins. Using the back of a large spoon, press down lightly on the bread mixture so all the bread is moistened with egg mixture. Place ramekins in a 15x10x1-inch baking pan.
Bake for 25 to 30 minutes or until a knife inserted in centers of ramekins comes out clean. Let stand for 10 minutes before serving in the ramekins.