Breakfast Egg Bake Recipe - Cooking Index
Breakfast Egg Bake Recipe - Cooking Index
| Egg substitute equivalent to 12 eggs | ||
| 1 lb | 454g / 16oz | Fresh mushrooms - sliced |
| 1 cup | 62g / 2.2oz | Chopped onions |
| 1 tablespoon | 15ml | Margarine |
| 1/4 lb | 113g / 4oz | Thin-sliced ham - chopped |
| 1/2 | Fat-reduced cream of mushroom soup | |
| 1/4 cup | 59ml | Water |
| 1 cup | 146g / 5.1oz | Shredded Cheddar cheese |
Preheat oven to 350 degrees. Saute the mushrooms and onions in margarine; set aside. Mix the soup with water; set aside. Spray a 9- by 12-inch casserole dish with non-stick spray.
Layer egg substitute, onion and mushrooms, soup and ham. Repeat layers until used up. Top with cheese. Bake at 350 degrees until cheese is melted and the dish is hot and set all of the way through -- about 30 minutes.
This recipe yields 6 servings.
Comments: The dish may be baked ahead, refrigerated, and reheated at breakfast. It will take about 40 minutes to reheat.
Nutritional Analysis Per Serving: Calories 270; Fat (grams) 14; Percent calories from fat 46; Percent polyunsaturated 10; Percent saturated 23; Percent monounsaturated 13; Cholesterol (milligrams) 31; Sodium (milligrams) 710; Protein (grams) 26; Carbohydrate (grams) 10; Fiber (grams) 0.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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