Breakfast Egg Bake Recipe – a delicious recipe with Egg substitute, mushrooms, onions, margarine, thin, cream of mushroom soup. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 350 degrees.
2
Saute/fry the mushrooms and onions in margarine; set aside.
3
Mix the soup with water; set aside.
4
Spray a 9- by 12-inch casserole dish with non-stick spray.
5
Layer egg substitute, onion and mushrooms, soup and ham.
6
Repeat layers till used up.
7
Top with cheese.
8
Bake at 350 degrees till cheese is melted and the dish is warm and set all of the way through - about 30 min.
9
This recipe yields 6 servings.
10
Comments: The dish may be baked ahead, refrigerated, and reheated at breakfast.
11
It will take about 40 min to reheat.
12
NOTES : People with diabetes or possibly those on calorie-controlled diets may count one serving as: 3 meat and 2 vegetable.
347
kcal
Calories
23
g
Fat
11
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Egg substitute equivalent to 12 Large eggs, 1 lb fresh mushrooms sliced, 1 c. minced onions, 1 Tbsp. margarine, and more.
Yes, Breakfast Egg Bake Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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