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Breakfast Egg Bake

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Ingredients

Adjust Servings:

	3 cups egg substitute (equivalent to 12 eggs)
	1 lb fresh mushrooms, sliced
	1 cup onion, chopped
	1 tablespoon margarine
	1/4 lb canadian bacon, chopped
	5 ounces low fat reduced-sodium cream of mushroom soup (1/2 can)
	1/4 cup water
	1 cup reduced-fat sharp cheddar cheese, shredded

Nutritional information

164.1

Calories

43 g

Calories From Fat

4.8 g

Total Fat

1.7 g

Saturated Fat

13.4 mg

Cholesterol

647.9 mg

Sodium

8.1 g

Carbs

1.2 g

Dietary Fiber

5.1 g

Sugars

23.1 g

Protein

272g

Serving Size

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Breakfast Egg Bake

Name: Breakfast Egg Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: : 3; : 1; : 1; : 1; : 1/4; : 5; : 1/4; : 1

Features:

Cuisine:

American

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.

60 min
Serves 6
Easy

Ingredients

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.