Overnight Scrambled Egg Bake

I made this for treats at work. Everybody loved it, so I thought I'd pass it on!

Servings: 8
Preparation Time: 10 min
Cooking Time: 60 min
Level of Difficulty: Easy

Ingredients
16 oz fat-free egg substitute
12 oz fat-free evaporated milk
6 slice white bread, or potato bread (Or you could probably use wheat and make it a little healthier yet)
6 oz extra-lean ham (I also did one with Turkey Sausage, and doubled the sausage. I also cooked and drained it before putting it in the casserole)
1 cup low-fat shredded cheddar cheese

Instructions
** Coat a 9x13 inch baking pan with cooking spray
** Beat eggs well and add milk
** Place bread on bottom of baking pan.
** Toss ham and cheese over bread. (If you do turkey sausage, cook, drain and cool before putting it over the bread)
** Pour egg mixture over top.
** Cover with foil and refrigerate overnight.

** Bake covered egg mixture at 350 for 45 minutes. Remove foil and bake for an additional 15 minutes.

For Weight Watchers People: POINTS® Value: 7 (I'm not exactly sure what the points would be for the doubled turkey; probably not much different though)