Breakfast Egg Bake Recipe

• Egg substitute equivalent to 12 Large eggs
• 1 lb fresh mushrooms sliced
• 1 c. minced onions
• 1 Tbsp. margarine
• 1/4 lb thin-sliced ham minced
• 1/2 can fat-reduced cream of mushroom soup
• 1/4 c. water
• 1 c. shredded Cheddar cheese

1. Preheat oven to 350 degrees.
2. Saute/fry the mushrooms and onions in margarine; set aside.
3. Mix the soup with water; set aside.
4. Spray a 9- by 12-inch casserole dish with non-stick spray.
5. Layer egg substitute, onion and mushrooms, soup and ham.
6. Repeat layers till used up.
7. Top with cheese.
8. Bake at 350 degrees till cheese is melted and the dish is warm and set all of the way through - about 30 min.
9. This recipe yields 6 servings.
10. Comments: The dish may be baked ahead, refrigerated, and reheated at breakfast.
11. It will take about 40 min to reheat.
12. NOTES : People with diabetes or possibly those on calorie-controlled diets may count one serving as: 3 meat and 2 vegetable.

egg substitute, mushrooms, onions, margarine, thin, cream of mushroom soup, water, cheddar cheese

Taken from cookeatshare.com/recipes/breakfast-egg-bake-91922 (may not work)