quick breakfast casserole
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of quick breakfast casserole calories by ingredient
Introduction
egg beaters, biscuits, precooked bacon and veggies egg beaters, biscuits, precooked bacon and veggiesNumber of Servings: 9
Ingredients
-
2.5 cups eggbeaters
4 slices precooke bacon, chopped
1 can of pillsbury buttermilk biscuits, (the small ones)
.75 cups of 2% mexican cheese blend
1 slice of reduced fat swiss cheese
1/4 cup of green onions
.75 cups of chopped mushrooms
.75 cups of finely chopped broccoli
Directions
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.