Veggie, Egg and Fettuccine Casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 281.9
- Total Fat: 16.1 g
- Cholesterol: 298.0 mg
- Sodium: 451.9 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.7 g
- Protein: 20.2 g
View full nutritional breakdown of Veggie, Egg and Fettuccine Casserole calories by ingredient
Introduction
Bacon! Plus you can add any veggie you want on top, and get TWO servings of vegetables for breakfast or brunch. This works good for an evening meal also. Bacon! Plus you can add any veggie you want on top, and get TWO servings of vegetables for breakfast or brunch. This works good for an evening meal also.Number of Servings: 4
Ingredients
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Render 45 gram Simple Truth Uncured Bacon slices in heavy pan until crisp. Drain on paper towels. Pre cook the 2 oz of fettuccine or use leftovers.
Saute chopped Onions, raw with the mushrooms in heavy frying pan.
Slice the zucchini about 1/4 inch thick.
When the onions are tender, add Italian spices:
In separate bowl scramble:
6 large Egg, fresh, whole, raw
Add
Spray a rectangular casserole dish with Pam
And add the bacon, and mushroom/onion mix alternating with the sliced zucchini.
Next add the egg and cheese mix. Stick a fork into the pan to make sure the egg goes down into all the cracks!
Put into 350 F preheated oven.
Depending on how deep your dish, casserole could take 25 to 35 minutes to cook clean to center.
Ingredients list:
45 gram Simple Truth Uncured Bacon—2 slices
1/2 cup Onions, chopped
2 medium Zucchini, baby
2 cup pieces Mushrooms, cooked
1 cup Al Dente Spinach Fettuccine
0.5 cup Parmesan Cheese, grated
2 tbsp Italian Spice
Directions
350F preheated oven. A low height casserole will cook more quickly than a tall one.
Serving Size: Makes 3 equal sized portions for complete meal
Number of Servings: 4
Recipe submitted by SparkPeople user REVCORNIE.
Number of Servings: 4
Recipe submitted by SparkPeople user REVCORNIE.
Member Ratings For This Recipe
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BILLTHOMSON
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JAMER123