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    You are in: Home / Recipes / Breakfast Egg Bake Recipe
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    Breakfast Egg Bake

    Breakfast Egg Bake. Photo by Annacia

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Mikekey's Note:

    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!

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Spray a 9- by 12-inch casserole dish with non-stick spray.
    3. 3
      Saute the mushrooms and onions in margarine; set aside.
    4. 4
      Mix the soup with water; set aside.
    5. 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. 6
      Bake until cheese is melted and the dish is hot and set all of the way through; about 30 minutes.

    Ratings & Reviews:

    • on November 19, 2011


      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.

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    • on November 29, 2009


      This was a great dish to use for a group, and it was all eaten up, with none left, not even a spot. I did use the egg sub, and also the full round of all other ingredients. The only change was using my own homemade mushroom soup that I had made previously for Thanksgiving. I loved this, and will make sure we make this again, it was already requested for XMAS breakie. Thanks, mikekey! Made for *Everyday is a Holiday* Novembre 2009

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2007


      This was a wonderful breakfast enjoyed by the whole family.... I fixed this one morning and it was a breeze to fix... So simple and quick to put together, and then you are able to sit and enjoy your family while it is cooking.... I used cooked turkey bacon in place of the canadian bacon.... Next time I'll try the canadian bacon, we just didn't have any on hand.... The fresh mushrooms were amazing and gave this dish a wonderful flavor.... I also used 12 eggs instead of the egg substitute... Again, it is what I had on hand.... Thanks so much for sharing....

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Breakfast Egg Bake

    Serving Size: 1 (272 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 164.1
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 1.6 g
    Cholesterol 13.4 mg
    Sodium 647.9 mg
    Total Carbohydrate 8.0 g
    Dietary Fiber 1.2 g
    Sugars 5.1 g
    Protein 23.1 g

    The following items or measurements are not included:

    low fat reduced-sodium cream of mushroom soup

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