Tuesday, August 24, 2010

Cream of Mushroom Breakfast Bake

Adapted from Real Mom Kitchen
Cream of Mushroom Breakfast Bake
Makes 6 Servings

1 package Jimmy Dean Reduced Fat Sausage
1/3 cup chopped onion
½ cup fat-free grated cheddar cheese
½ cup 75% fat free cabot cheese
10 eggs, lightly beaten
1 tbsp milk
1 can (10-3/4 ounces) fat-free condensed cream of mushroom soup
Tony’s creole seasoning to taste

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Combine eggs and soup; pour over cheese. Sprinkle with tony’s creole seasoning. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Nutritional Information: 312 calories, 8 carbs, 19 fat grams and 25 carbs.

Review: Super good and flavorful! I liked how it was eggy, but also creamy due to the soup. I couldn’t taste the cheese very much but think I would have noticed if it wasn’t there. Next time I may add a bit more creole seasoning (and to the eggs rather than on top) – but that’s it – this is a keeper!

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