Breakfast Egg Bake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 350 degrees.
• 2 spray a 9- by 12-inch casserole dish with non-stick spray.
• 3 saute the mushrooms and onions in margarine; set aside.
• 4 mix the soup with water; set aside.
• 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 bake until cheese is melted and the dish is hot and set all of the way through; about 30 minutes.