Breakfast Casserole for one
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 371.0
- Total Fat: 15.9 g
- Cholesterol: 41.8 mg
- Sodium: 1,011.3 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 3.1 g
- Protein: 34.2 g
View full nutritional breakdown of Breakfast Casserole for one calories by ingredient
Introduction
This is a REAL breakfast. I believe that's your most important meal. Some fat, protein, and carbs keep your full. Sometimes I have to make myself eat lunch after this. You can use unsalted butter and one strip of ready cooked bacon to reduce the sodium. You can also use what veggies you like. This can be made the night before and refrigerated overnight. This is a REAL breakfast. I believe that's your most important meal. Some fat, protein, and carbs keep your full. Sometimes I have to make myself eat lunch after this. You can use unsalted butter and one strip of ready cooked bacon to reduce the sodium. You can also use what veggies you like. This can be made the night before and refrigerated overnight.Number of Servings: 1
Ingredients
-
1 slice of whole grain white bread about 75 cals torn in small pieces (I prefer it to whole wheat in this recipe.)
2 tsps of butter melted.
1-2 slices of precooked bacon
Thin slice of onion finely chopped.
4 thin strips of green pepper finely chopped
4 slices or one whole button mushroom finely chopped
6 baby spinach leaves finely chopped
1 oz sharp 2% cheddar shredded
3/4 cup egg beaters
Directions
Preheat oven to 375.
In a 2 cup oven safe dish add one teaspoon of butter coating sides. Toss the torn bread pieces in the other teaspoon of butter and press into bottom of dish.
In a skillet saute onion, green pepper, and bacon over medium until the veggies are tender.
Add mushroom and saute for a minute.
Add spinach for just a few seconds.
Top the bread with the veggie/bacon mix and let cool in the fridge or freezer for a few mins. Just so they don't melt the cheese or cook the eggs.
After the dish comes out of the fridge or freezer top with cheese and then pour in 3/4 cup of egg substitute (egg beaters etc)
Set dish on a foil lined baking pan to prevent any possible spill over.
Cook at 375 for 30 mins. I then turn up oven to 400 for the last ten mins.
Serving Size: Serves One
Number of Servings: 1
Recipe submitted by SparkPeople user HOPE_MARIE78.
In a 2 cup oven safe dish add one teaspoon of butter coating sides. Toss the torn bread pieces in the other teaspoon of butter and press into bottom of dish.
In a skillet saute onion, green pepper, and bacon over medium until the veggies are tender.
Add mushroom and saute for a minute.
Add spinach for just a few seconds.
Top the bread with the veggie/bacon mix and let cool in the fridge or freezer for a few mins. Just so they don't melt the cheese or cook the eggs.
After the dish comes out of the fridge or freezer top with cheese and then pour in 3/4 cup of egg substitute (egg beaters etc)
Set dish on a foil lined baking pan to prevent any possible spill over.
Cook at 375 for 30 mins. I then turn up oven to 400 for the last ten mins.
Serving Size: Serves One
Number of Servings: 1
Recipe submitted by SparkPeople user HOPE_MARIE78.