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Thursday, December 10, 2009

brunch bake




Sorry it's been a while since I've posted a recipe! Life has been crazy, what with birthdays, Christmas celebrations, and preparing for travel. Every time I do sit down, I write Christmas cards instead of playing with my blog. But, I'm back...at least for now.

This recipe is a great, easy recipe for a weekend breakfast or brunch. It's pretty, incredibly filling, and a quick fix. It's also low fat!

First, arrange 8 oz. of refrigerated biscuits in a baking dish that's been sprayed with cooking spray. I used Grand's Reduced Fat Buttermilk Biscuits.



Then, mix together the following ingredients: 24 oz. egg substitute, chopped cooked turkey bacon (the recipe calls for about 7 oz., but I used much, much more), 1 cup of shredded reduced-fat cheddar cheese, 1 cup of shredded reduced-fat  mozzarella cheese, 1/2 cup of chopped fresh mushrooms, 1/2 cup of finely chopped onion, and 1/4 t. pepper.


Pour the mixture over the top of the biscuits.


Colorful, isn't it! Then, just bake it, uncovered, at 350 for 30-35 minutes or until a knife inserted near the center comes out clean. It's beautiful and delectably delicious!!!


Brunch Bake
8 oz. refrigerated or homemade biscuits
24 oz. egg substitute
7 oz. cooked turkey bacon, chopped
1 cup (4 oz.) shredded reduced-fat (or soy) cheddar cheese
1 cup (4 oz.) shredded reduced-fat (or soy) mozzarella cheese
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1/4 t. pepper

Arrange biscuits in a 13"x9"x2" baking dish coated with nonstick cooking spray. In a bowl, combine the remaining ingredients; pour over biscuits. Bake, uncovered, at 350 for 30-35 minutes or until a knife inserted near the center comes out clean. Serves 12.

Nutrition (see note below): 212 cal, 11g fat, 4g saturated fat, 1g trans fat, 24mg cholesterol, 781mg sodium, 10g carbs, 0g fiber, 2g sugar, 18g protein, 5% vit A, 1% vit C, 15% calcium, 12% iron.

Note on nutrition - these numbers were calculated using regular refrigerated buttermilk biscuits (not reduced fat) and reduced-fat mozzarella and cheddar cheeses.


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