Breakfast Egg Bake

8 ingredients
6 steps

Ingredients

  • 3 cups egg substitute (equivalent to 12 eggs)
  • 1 lb fresh mushrooms, sliced
  • 1 cup onion, chopped
  • 1 tablespoon margarine
  • 1/4 lb Canadian bacon, chopped
  • 5 ounces low fat reduced-sodium cream of mushroom soup (1/2 can)
  • 1/4 cup water
  • 1 cup reduced-fat sharp cheddar cheese, shredded

Directions

  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.

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