Recipe by National Dairy Council
"This egg dish is baked to perfection, swirled with melted reduced-fat Cheddar cheese and speckled with mushrooms. Cheddar is an aged, natural cheese that contains a minimal amount of lactose, making this recipe a friendly option for those who are lactose intolerant."
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sliced white button mushrooms
sliced green onion, including green tops
country-style bread, cubed
shredded reduced-fat Cheddar cheese
fat-free or low-fat lactose-free milk
red or green hot pepper sauce
I baked this for an additional 15 minutes, and although the egg substitute was cooked, it was still a little too runny and, therefore, difficult to cut into squares. This had a total of 4 cups of liquid added to an 8" casserole which seemed like a lot to me, but first time through, I try to follow the recipe as written. Next time, I will use 1-1/2 cups milk and see how that works. I used cremini mushrooms that I had on hand, and added a small chopped mini red bell pepper for a little more color. On the positive side, the taste was fantastic, full of flavor, and nutritionally, this breaks down very well. Definitely will be making this one again.
This is a fantastic and easy breakfast!!! I did substitute 2 cups of real eggs instead of egg substitute, and extra sharp cheddar, instead of reduced fat cheddar. I don't usually like to substitute the first time I try a new recepie, but I had to go with what I had in my fridge. I will definitely be making this recipe again!
I used 3 eggs, 2 cups milk, and 1/4 cup sour cream. For spice I added thyme, rosemary, paprika and mustard. I did not preheat the oven and only let it sit 15 minutes after preparing it. Nevertheless it was light, puffy and delicious. It's a good basic recipe to alter according to whatever you have.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheddar and Mushroom Breakfast Squares
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 45
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