Ingredients
-
3
-
1
-
1
-
1
-
1/4
-
5
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Breakfast Egg Bake, Lowfat breakfast dish May be baked ahead, refrigerated, and reheated at breakfast It will take about 40 minutes to reheat use reduced-fat cheese NONFAT doesn’t melt enough!, I made a single serving in a ramekin and I really can’t tell you how much I enjoyed this little gem of a recipe used old cheddar that really set of the eggs, bacon and mushrooms beautifully This is very simple This one is a keeper
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Spray a 9- by 12-Inch Casserole Dish With Non-Stick Spray. |
|
3
Done
|
Saute the Mushrooms and Onions in Margarine; Set Aside. |
|
4
Done
|
Mix the Soup With Water; Set Aside. |
|
5
Done
|
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. |
|
6
Done
|
Bake Until Cheese Is Melted and the Dish Is Hot and Set All of the Way Through; About 30 Minutes. |
