Canadian Bacon and Vegetable Breakfast Casserole
Minutes Prep time: 15
Minutes Total time: 55
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 55
Servings: 6
Difficulty: easy
PAM® Olive Oil No-Stick Cooking Spray
1-1/2 cups fresh broccoli florets, halved
1/2 cup chopped Canadian-style bacon
1/2 cup shredded white Cheddar cheese
1/2 cup chopped roasted red peppers
8 large egg whites
1/2 cup fat free milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 wheat English muffin, halved, toasted
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 155 mg | 15% |
Carbohydrate | 16 g | 5% |
Cholesterol | 13 mg | 4% |
Total Fat | 4 g | 7% |
Iron | 2 mg | 10% |
Calories | 149 kcal | 7% |
Sodium | 456 mg | 19% |
Protein | 12 g | 23% |
Saturated Fat | 2 g | 10% |
Sugars | 3 g | 0 |
Vitamin C | 22 mg | 37% |
Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray. Place broccoli, bacon, cheese and peppers in dish.
Whisk together egg whites, milk, salt and pepper in medium bowl until blended. Pour over broccoli mixture in dish.
Bake 35 minutes or until set. Serve casserole on muffin halves.
Canadian Bacon and Vegetable Breakfast Casserole