Breakfast Egg Bake

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Nutritional Info

Servings Per Recipe: 3
Amount Per Serving
Calories: 146.8

Total Fat: 7.3 g
Cholesterol: 140.8 mg
Sodium: 501.8 mg
Total Carbs: 3.8 g
Dietary Fiber: 0.6 g
Protein: 16.0 g

View full nutritional breakdown of Breakfast Egg Bake calories by ingredient

Introduction

This is great take and go breakfast or Sunday Brunch item. Use as a basic recipe adding your favorite veggies / meats. This is great take and go breakfast or Sunday Brunch item. Use as a basic recipe adding your favorite veggies / meats.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 3

Ingredients

Egg, fresh, 2 large

Mushrooms, fresh, .5 cup, pieces or slices

Spinach, fresh, 2 cup

Shallots, 2 tbsp chopped

Egg substitute, liquid (Egg Beaters), .5 cup

Milk, 2%, .25 cup

Provolone Cheese, 1 slice (1 oz)

Ham, extra lean, (5% fat), 2 slice (6-1/4" x 4" x 1/16")

Directions

Saute shallot and spinach and mushrooms in a little cooking spray. Let cool. Beat Eggs and Egg Beaters with the milk. Mix in veggie mixture. Dice ham and cheese and add to mixutre. Divide into 6 muffin tins. Bake at 350 until set.

Serving Size: 2 "muffins"

Number of Servings: 3

Recipe submitted by SparkPeople user MPRHODES.