1/2 cup butter
1/4 cup all-purpose flour
1/4 cup dry bread crumbs
1/4 teaspoon salt
1 cup low fat buttermilk
1 tablespoon brown sugar
1 tablespoon dry mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
2 eggs
5 tablespoons margarine
1 tablespoon lemon juice
Preheat oven to 375 degrees F (190 degrees C).
Place egg whites in a large bowl. Stir together egg whites and 1 teaspoon margarine. Beat egg whites until foamy, then spoon over cream cheese mixture in a thin layer. Sprinkle remaining margarine over egg whites.
Melt butter in a medium saucepan over low heat. Add flour, stirring constantly, until mixture is smooth. Stir in bread crumbs, salt, 1 cup dry bread crumbs, baking soda, 1/2 teaspoon lemon juice, brown sugar, mustard, lemon juice and Worcestershire sauce. Mix thoroughly.
In a medium bowl, beat eggs with margarine and lemon juice. Gradually pour egg mixture over cream cheese mixture.
Bake in preheated oven for 45 minutes. Remove from oven and let stand 5 minutes. Pour egg whites into pan with cream cheese mixture.
Bake for another 35 minutes in the preheated oven, or until eggs are cooked through. Cool, skim milk and serve straight from the pan.