Portabella Breakfast Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a healthy casserole that is great for breakfast! This can be made the evening before and cooked the next morning. Adapted from Women's Health magazine. Ingredients:
2 cups chopped portabella mushrooms |
2 medium garlic cloves, minced |
1/2 small red onion, sliced |
1 teaspoon chopped fresh rosemary |
2 slices light whole wheat bread, cut into small cubes (not grainy) |
4 ounces low-fat cheddar cheese, finely grated |
2 cups egg substitute (or 8 eggs) |
1/4 cup low-fat milk |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Spray a 10 frying pan and place over medium heat. Add mushrooms, garlic, onion, and rosemary. Cook until tender but not completely done.
2. Spray a 1 qt., 6 1/2 round casserole dish. Place half of the bread evenly in dish. Layer in half of the cheese, and then half of the vegetable mixture. Repeat.
3. In a large bowl, mix egg substitute, milk, salt and pepper. Pour over bread, cheese, and veggies and cover casserole with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
4. Remove plastic wrap and bake the casserole at 350*F. for 45 to 55 minutes or until set in the center. Let stand for 5 minutes. Serve hot.
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