Breakfast Egg Bake

• 3 cups egg substitute (equivalent to 12 eggs)
• 1 lb fresh mushrooms, sliced
• 1 cup onion, chopped
• 1 tablespoon margarine
• 1/4 lb Canadian bacon, chopped
• 5 ounces low fat reduced-sodium cream of mushroom soup (1/2 can)
• 1/4 cup water
• 1 cup reduced-fat sharp cheddar cheese, shredded

1. Preheat oven to 350 degrees.
2. Spray a 9- by 12-inch casserole dish with non-stick spray.
3. Saute the mushrooms and onions in margarine; set aside.
4. Mix the soup with water; set aside.
5. Pour half of egg substitute in bottom of dish. Layer onion and mushrooms, soup and Canadian bacon. Pour remaining egg substitute over all. Top with cheese.
6. Bake until cheese is melted and the dish is hot and set all of the way through; about 30 minutes.

egg substitute, fresh mushrooms, onion, margarine, bacon, cream of mushroom soup, water, cheddar cheese

Taken from www.food.com/recipe/breakfast-egg-bake-202347 (may not work)