Breakfast Egg Bake
Created by Mikekey on December 28, 2013
- Servings: 6
- Prep Time: 10m
- Cook Time: 30m
- Recipe #11634
Ingredients
- 3 cups egg substitute ( equivalent to 12 eggs)
- 1 pound fresh mushrooms, sliced
- 1 cup onion, chopped
- 1 tablespoon margarine
- 5 ounces low fat reduced-sodium cream of mushroom soup (1/2 can)
- 1/4 cup water
- 1/4 pound bacon, chopped (Canadian bacon)
- 1 cup reduced-fat sharp cheddar cheese, shredded
How to Make
-
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.
Nutritional Facts
- 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