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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 151.7
  • Total Fat: 6.9 g
  • Cholesterol: 128.3 mg
  • Sodium: 221.6 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 13.8 g

View full nutritional breakdown of Vegetarian Breakfast Casserole calories by ingredient
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Vegetarian Breakfast Casserole

Submitted by: DUTCH1811

Introduction

This is my version of a Vegetarian Breakfast Casserole. It is made with Eggs and Vegetables. If you wanted you could add any breakfast meat that you prefer. This is my version of a Vegetarian Breakfast Casserole. It is made with Eggs and Vegetables. If you wanted you could add any breakfast meat that you prefer.
Number of Servings: 6

Ingredients

    Egg substitute, liquid (Egg Beaters), 1.5 cup
    Egg, fresh, 4 large
    Onions, raw, 119 grams
    Asparagus, fresh, 169 grams
    Spinach, fresh, 113 grams
    Eggplant, fresh, 165 grams
    Green Peppers (bell peppers), 128 grams
    Sour cream, fat free, 61 grams
    Mozzarella Cheese, part skim milk, 1.3 oz
    Canola Oil

Directions

Preheat oven to 350. Spray Casserole Dish with non stick spray. Clean and chop all vegetables. Sautee all veggies except the spinach in the Canola Oil until tender. Let cool for a few minutes. Mix egg substitute, eggs and sour cream. Add sauteed veggies and spinach. Pour mixture into dish. Sprinkle cheese on top. Bake at 350 for about 35 min.

Serving Size: Makes 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user DUTCH1811.






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