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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 230.7
  • Total Fat: 14.0 g
  • Cholesterol: 324.6 mg
  • Sodium: 522.2 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 14.5 g

View full nutritional breakdown of Baked Egg Casserolle with Crumb Topping calories by ingredient
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Baked Egg Casserolle with Crumb Topping

Submitted by: CSHROADS01

Introduction

This was a Betty Crocker recipe I decided to make on a whim. I added a little paprika and of course used reduced fat EVERYTHING...it turned out really tasty though! This was a Betty Crocker recipe I decided to make on a whim. I added a little paprika and of course used reduced fat EVERYTHING...it turned out really tasty though!
Number of Servings: 4

Ingredients

    6 Large Eggs, scrambeled in bowl
    2/3 Cup Skim Milk
    1/4 Cup Diced Green Peppers
    1 tbsp Paprika
    1 tsp Black Pepper
    1 tbsp Flour
    3 tbsp Margarine
    2 slices of 2% American Singles
    1/4 Cup Italian Dried Bread crumbs

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Directions

1. Preheat oven to 350 degrees F
2. Heat up skillet over medium heat, add 1 tbsp margarine and peppers, sauttee until soft
3. Add eggs to pan, do NOT start stirring until you can see the eggs cooking up the side of the pan
4. slowly slide eggs around until relatively cooked through, put into 1-quart casserolle dish
5. Melt 1 tbsp. margarine in pan and add flour mixing together, add paprika and black pepper, pour in milk and cook until bubbly and thickened
6. Tear apart american cheese and add pieces until all melted in the sauce
7. Fold cheese sauce into the eggs.
8. Combine 1 tbsp melted margarine and bread crumbs and spinkle on top to create topping
9. Bake for 15 minutes
Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user CSHROADS01.






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