Vegetarian Breakfast Casserole
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
Serving Size: Makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user DUTCH1811.
Nutritional Info 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
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