Breakfast Egg Bake

"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!"
 
Download
Breakfast Egg Bake created by Annacia
Ready In:
40mins
Ingredients:
8
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • 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.

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. 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.
     
  2. Annacia
    Breakfast Egg Bake Created by Annacia
  3. Andi Longmeadow Farm
    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
     
  4. gertc96
    Breakfast Egg Bake Created by gertc96
  5. gertc96
    Breakfast Egg Bake Created by gertc96

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes