Ingredients for Breakfast Egg Bake
- 2 cups egg substitute
- Fresh Mushrooms
- Onion
- 1 tablespoon margarine
- 1/2 cup chopped Canadian bacon
- Low Fat Reduced Sodium Cream Of Mushroom Soup
- 1/2 cup water
- Reduced Fat Sharp Cheddar Cheese
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How to Make Breakfast Egg Bake
- Preheat oven to 350°F (175°C).
- Spray a 9x12 inch casserole dish with non-stick cooking spray.
- Sauté 1 cup sliced mushrooms and 1/2 cup chopped onion in 1 tablespoon margarine until softened. Set aside.
- In a medium bowl, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup and 1/2 cup water until smooth. Set aside.
- Pour 1 cup egg substitute into the bottom of the prepared casserole dish.
- Layer the sautéed mushrooms and onions, 1/2 cup chopped Canadian bacon, and the soup mixture evenly over the egg substitute.
- Pour the remaining 1 cup egg substitute over the layers.
- Sprinkle 1 cup shredded reduced-fat cheddar cheese over the top.
- Bake for 30-35 minutes, or until the cheese is melted, bubbly, and the egg bake is set and heated through.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
20g
Fat
8g
Carbs
2g