BREAKFAST EGG BAKE

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Breakfast Egg Bake image

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!

Provided by Outta Here

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 9- by 12-inch casserole dish with non-stick spray.
  • Saute the mushrooms and onions in margarine; set aside.
  • Mix the soup with water; set aside.
  • 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.
  • Bake until cheese is melted and the dish is hot and set all of the way through; about 30 minutes.

Nutrition Facts : Calories 164.1, Fat 4.8, SaturatedFat 1.7, Cholesterol 13.4, Sodium 647.9, Carbohydrate 8.1, Fiber 1.2, Sugar 5.1, Protein 23.1

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