Light Easter Egg Bake

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 91.5
  • Total Fat: 4.1 g
  • Cholesterol: 48.3 mg
  • Sodium: 164.6 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 8.7 g

View full nutritional breakdown of Light Easter Egg Bake calories by ingredient


Introduction

In an attempt to cut fat and calories from the traditional egg dishes that I serve at my Easter brunch, I came up with this recipe and received rave reviews from everyone. They didn't even mind that it was "healthy"! In an attempt to cut fat and calories from the traditional egg dishes that I serve at my Easter brunch, I came up with this recipe and received rave reviews from everyone. They didn't even mind that it was "healthy"!
Number of Servings: 9

Ingredients

    8-12 slices of whole wheat or whole grain bread
    4 egg whites
    2 whole eggs
    1 skim milk
    1 cup shredded part-skim mozerella cheese
    1 tsp. olive oil
    1/2 onion, sliced
    1 small can mushrooms
    1/2 cup pinapple tidbits

Directions

Spray a saute' pan with cooking spray. Add olive oil. Saute mushrooms and onions until onions are slightly yellow. Spray an 8 inch square cake pan with cooking spray. Cut bread slices into 1 inch cubes and place in pan. Place mushrooms and onions evenly over the bread cubes. Sprinkle evenly with mozerrela cheese. Place pinapple tidbits on top of cheese. Beat milk and eggs together and pour over the top of all ingredients in the pan. Bake at 350 degrees for one hour.

Serving Size: makes 9 2 3/4 inch squares

Number of Servings: 9

Recipe submitted by SparkPeople user RLARSON625.