Breakfast Egg Bake

READY IN: 40mins
Recipe by Outta Here

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!

Top Review by Annacia

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. I used old cheddar that really set of the eggs, bacon and mushrooms beautifully. This is very simple. This one is a keeper.

Ingredients Nutrition

Directions

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

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