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Brunch Bake
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Description
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!
Ingredients
- 8 ounces, weight Refrigerated Or Homemade Biscuit Dough, Uncooked
- 24 ounces, weight Egg Substitute
- 7 ounces, weight Bacon Or Turkey Bacon, Cooked And Chopped
- 1 cup Shredded Cheddar Cheese (or Soy Cheddar)
- 1 cup Shredded Mozzarella Cheese (or Soy Mozzarella)
- ½ cups Chopped Fresh Mushrooms
- ½ cups Finely Chopped Onion
- ¼ teaspoons Pepper
Preparation
Arrange biscuits in a 13″x9″x2″ baking dish coated with nonstick cooking spray. I used Grand’s Reduced Fat Buttermilk Biscuits. If you need it to be completely dairy free, you can use homemade biscuits or probably even just cubes of white bread (I haven’t tried it, but I’m sure it can be done).
In a bowl, combine the remaining ingredients; pour over the biscuits. Bake, uncovered, at 350 degrees 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 and reduced-fat mozzarella and cheddar cheeses.
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kenzeypatterson on 2.1.2010
This sounds great!!! Light!and Healthy! Thanks for sharing:-)