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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 203.4
  • Total Fat: 8.1 g
  • Cholesterol: 122.9 mg
  • Sodium: 342.2 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 16.2 g

View full nutritional breakdown of Veggie breakfast casserole calories by ingredient
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Veggie breakfast casserole

Submitted by: LTLHORN


Number of Servings: 8

Ingredients

    4 large eggs
    8 eggs whites
    1 cup low fast mexican style shredded cheese
    2 cups low fat milk
    4 whole wheat english muffins torn into pieces
    1/2 cup cooked broccoli
    1/2 cup sauteed mushrooms
    1/4 chopped scallions
    1 tsp garlic powder

Directions

Preheat oven to 350 degrees. Beat eggs in large bowl. Mix in milk and cheese. Add bread and carefully stir until all pieces are moistened. Add veggies, S&P to taste. Spray a 13 x 9 inch casserole dish. Pour ingredients into dish. Bake in oven for 50 to 60 minutes, or until the top is browned and center is firm to touch. Let cool 10 minutes before service.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user LTLHORN.






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