4 Whole Wheat English Muffins, Split
Pam Olive oil spray
2 Medium Tomatoes, Chopped
16 OZ Frozen spinach, thawed and Drianed Or mushrooms
1/2 cup Skim Milk
1/2 Garlic Powder
1/2 Teaspoon Onion Powder
1/4 Black Pepper, or to taste
1 Cup Kraft 2% shredded Cheese
4 whole eggs
plus 5 egg whites

Serves 8
Method
Arrange English muffin halves in the bottom of a greased 9- x 13-inch baking dish, cutting them to fit, if necessary; set aside.

Spray large skillet with pam and heat over medium heat. Add tomatoes, mushrooms or Spinach, salt and pepper and cook, stirring occasionally, until tender and liquid is thickened, 8 to 10 minutes. Spoon tomato mixture over the top of the English muffins, distributing it evenly; set aside to let cool.

In a large bowl, whisk together eggs,egg whites,milk, garlic powder, onion powder, salt and pepper. Pour evenly over tomato mixture.Cover and chill overnight.

Set dish aside at room temperature for 1 hour and preheat oven to 350°F. Sprinkle casserole with cheese and bake, uncovered, until puffed, cooked through and cheese is golden brown, 45 to 50 minutes. Serve immediately.



Number of Servings: 8

Recipe submitted by SparkPeople user BRANDI0074.

 

• LSBBLACK
  
  
  Good
  

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  Good base. Next time I make it, I will add a can or rotel to it instead of chopped tomatoes, and maybe some bell pepper. I like mine spicy. - 5/24/10
  
  

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