Breakfast Egg Bake Recipe

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• 5 oz low fat reduced-sodium cream of mushroom soup (1/2 can) .
• 1 c onions, sliced .
• 1/4 lb Canadian bacon, sliced .
• 1/4 c water .
• 1 c reduced-fat sharp cheddar cheese, shredded .
• 1 lb fresh mushrooms, sliced .
• 3 c egg substitute (equivalent to 12 eggs) .
• 1 tbsp margarine

• Step #1 Preheat oven to 350 degrees.
• Step #2 Spray a 9- by 12-inch casserole dish with non-stick spray.
• Step #3 Saute the mushrooms & onions in margarine; set aside.
• Step #4 Mix the soup with water; set aside.
• Step #5 Pour half of egg substitute in bottom of dish.
• Step #6 Layer onion & mushrooms, soup & Canadian bacon.
• Step #7 Pour remaining egg substitute over all.
• Step #8 Top with cheese.
• Step #9 Bake until cheese is melted & the dish is hot & set all of the way through; about 30 mins.
• Enjoy the Breakfast Egg Bake recipe

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Breakfast / Eggs

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• breakfast
• easy
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