Easy egg casserole

Easy egg casserole
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 196.9
  • Total Fat: 13.5 g
  • Cholesterol: 241.2 mg
  • Sodium: 315.5 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 13.0 g

View full nutritional breakdown of Easy egg casserole calories by ingredient


Introduction

Simple low carb meal prep breakfast item or just a simple meal to throw together. You can substitute or add extras in just like an omelet! Simple low carb meal prep breakfast item or just a simple meal to throw together. You can substitute or add extras in just like an omelet!
Number of Servings: 6

Ingredients

    8.0 large Scrambled Egg
    1.0 cup Mushrooms, canned
    1.0 serving Milk Reduced Fat Milk 2% Great Value ( 1 cup serving)
    1.0 serving 3 Pepper & Onion Blend, Kroger (frozen) - 1 cup
    0.5 cup Aldi's Happy Farms Shredded Mild Cheddar Cheese (1/4 C)

Directions

Preheat oven to 350° I used an 8x8 glass baking dish, greased with oil First, in an medium frying pan I sauteed the peppers just until they were no longer frozen then added chopped up mushrooms to pan. I let the veggies simmer with a pat of butter, some garlic powder, onion powder and old bay for about 4 minutes, then removed from heat. Secondly, in a separate bowl, I mixed the eggs with the milk along with sprinkles of the following, pinch of salt & cayanne pepper, black pepper, onion & garlic powder with a dash of hot sauce then whisked till blended. Then mix in the veggies and cheese. Pour mixture into baking dish, I cut one pat of butter broken into tiny pieces and dotted throughout dish. I placed in the oven for 20 minutes, added more cheese on top and cooked for another 8 minutes. (It is thoroughly cooked once knife comes out clean from center) Serve once set! Serving Size: Cut into 12 small pieces or 6 large squares

Number of Servings: 6.0

Recipe submitted by SparkPeople user RAELYN88.