Breakfast Egg Bake
Recipe: #11634
December 28, 2013
Categories: Breakfast, Casseroles, Cheese, Cheddar, Eggs Brunch, Oven Bake, Low Carbohydrate, Low Fat, more
"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!"
Ingredients
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.