Egg Bake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 207.3
- Total Fat: 10.2 g
- Cholesterol: 22.2 mg
- Sodium: 645.4 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 1.4 g
- Protein: 12.6 g
View full nutritional breakdown of Egg Bake calories by ingredient
Introduction
This is a much-requested family brunch recipe. Nobody knows they are eating "healthy". I love to serve this with a light caesar salad for a complete meal. This is a much-requested family brunch recipe. Nobody knows they are eating "healthy". I love to serve this with a light caesar salad for a complete meal.Number of Servings: 12
Ingredients
-
1 tbsp olive oil
1 log Jimmy Dean reduced fat pork sausage
1 onion, chopped
1 green bell pepper, chopped
1 can cream of mushroom soup, 99% fat free
2 cups milk of your choice (I use 2% for health reasons)
1 carton (equivalent 10 eggs) egg substitute
3 cups croutons, look for rye or whole wheat
1 cup reduced fat, shredded cheese of your choice
Tips
Remember to prep this the night before, as it needs to sit overnight in the fridge before baking. Another option is to substitute ham for the breakfast sausage, but the sausage is excellent in it.
Directions
Put 1 tbsp olive oil in a skillet and warm up. Saute the onion and bell pepper until they begin to get tender. Add breakfast sausage and cook until browned. Set aside. Put 3 c croutons in the bottom of a 9x13 cake pan, distributed evenly. Spoon sausage/onion/pepper mixture over the top. Sprinkle with the cheese. In a seperate large bowl, whisk the cream of mushroom soup, milk, and egg substitute until smooth. Gently pour it over the other layers and cover with tin foil. Place the pan in the fridge overnight. In the morning, bake at 350 degrees for 1 hour. Enjoy!
Serving Size: Makes 16 squares
Serving Size: Makes 16 squares