Breakfast Egg Bake

10m
Prep Time
30m
Cook Time
40m
Ready In

Recipe: #11634

December 28, 2013



"Lowfat breakfast dish. May be baked ahead, refrigerated, and reheated at breakfast. It will take about 40 minutes to reheat. I use reduced-fat cheese. NONFAT doesn't melt enough!"

Original is 6 servings

Nutritional

  • Serving Size: 1 (204.5 g)
  • Calories 211.5
  • Total Fat - 11.7 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 103 mg
  • Sodium - 1301.9 mg
  • Total Carbohydrate - 9.6 g
  • Dietary Fiber - 3.3 g
  • Sugars - 7.3 g
  • Protein - 16.6 g
  • Calcium - 282.8 mg
  • Iron - 0.8 mg
  • Vitamin C - 11.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 350F. Spray a 9- by 12-inch casserole dish with non-stick spray.

Step 2

Saute the mushrooms and onions in margarine; set aside.

Step 3

Mix the soup with water; set aside.

Step 4

Pour half of egg substitute in bottom of dish. Layer onion and mushrooms, soup and Canadian bacon. Pour remaining egg substitute over all. Top with cheese.

Step 5

Bake until cheese is melted and the dish is hot and set all of the way through; about 30 minutes.

Tips


No special items needed.

1 Reviews

Sunny

I made two pans of this using 12 whole eggs for each pan, I served it for a Christmas help-yourself brunch, it all got eaten up and nothing left everyone loved it, thanks for your great recipe!

5.0

review by:
(7 Jan 2014)

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