Breakfast Egg Bake Recipe
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Ingredients : Breakfast Egg Bake Recipe
Egg substitute equivalent to 12 egg
1 lb fresh mushrooms, sliced
1 cup chopped onions
1 tbsp margarine
1/4 lb thin-sliced ham, chopped
1/2 can fat-reduced cream of mushroom soup
1/4 cup water
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees. Sauté 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"
S(Formatted for MC5):
"11-05-1999 by Joe Comiskey - jcomiskey@krypto.net"
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Per serving: 121 Calories (kcal); 8g Total Fat; (60% calories from fat); 7g
Protein; 6g Carbohydrate; 20mg Cholesterol; 143mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
NOTES : People with diabetes or those on calorie-controlled diets may count
one serving as: 3 meat and 2 vegetable.
Weight Watcher points calculated at 7
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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