quick breakfast casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2.5 cups eggbeaters4 slices precooke bacon, chopped1 can of pillsbury buttermilk biscuits, (the small ones).75 cups of 2% mexican cheese blend1 slice of reduced fat swiss cheese1/4 cup of green onions.75 cups of chopped mushrooms.75 cups of finely chopped broccoli
Makes 9 servings
Heat oven to 400 degrees
spray your favorite baking dish with pam. Open can of biscuits and press onto bottom of pan (doesn't have to all touch each other)
Pour eggbeaters over the biscuits
add mushrooms, bacon and broccoli
add cheese on top
sprinkle green onions on top and bake for 25 minutes or until eggs are cooked through in the middle.
Add salt and pepper to taste or serve with salsa or fat free sour cream.
Number of Servings: 9
Recipe submitted by SparkPeople user MAMADWARF.
Heat oven to 400 degrees
spray your favorite baking dish with pam. Open can of biscuits and press onto bottom of pan (doesn't have to all touch each other)
Pour eggbeaters over the biscuits
add mushrooms, bacon and broccoli
add cheese on top
sprinkle green onions on top and bake for 25 minutes or until eggs are cooked through in the middle.
Add salt and pepper to taste or serve with salsa or fat free sour cream.
Number of Servings: 9
Recipe submitted by SparkPeople user MAMADWARF.
Nutritional Info Amount Per Serving
- Calories: 153.2
- Total Fat: 3.7 g
- Cholesterol: 9.4 mg
- Sodium: 457.1 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 0.4 g
- Protein: 13.1 g
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