Breakfast

Low Carb/Low Cal Breakfast Casserole is for Breakfast.

Low Carb/Low Cal Breakfast Casserole takes several minutes to prepare.

Low Carb/Low Cal Breakfast Casserole takes several minutes to cook.

Low Carb/Low Cal Breakfast Casserole makes 8 servings.

The ingredients for Low Carb/Low Cal Breakfast Casserole are:

32 oz Egg Beaters Original
1 1/2 Cup Skim Milk
4 oz of Shredded Part Skim Mozzarella Cheese
8 Slices of Louis Rich Turkey Bacon
3/4 Cup Chopped Onion
1 1/2 cup of Bell Peppers (Green and/or Red)
2 tbsp Extra Virgin Olive Oil
dash of freshly ground black pepper and sea saly

Here is how you make Low Carb/Low Cal Breakfast Casserole:

Preheat oven to 375 degrees.Cut raw bacon into bite-size pieces (a pizza cutter works well). Add the bacon to a medium hot skillet and begin to brown. When bacon is almost finished, add the olive oil, onions, peppers, sea salt and ground black pepper and finish off until bacon is fully cooked. Drain well.In a large bowl, combine the egg beaters and milk.Place the bacon & veggies mixture in the bottom of a rectangle baking dish sprayed with Pam cooking spray. Layer the cheese on top. Pour the milk and egg beaters mixture on top.Place in oven for about 30 minutes or until center is not soupy.Makes 8 Servings.Serve hot or make up ahead of time for a quick breakfast the next day.Number of Servings: 8Recipe submitted by SparkPeople user PURSUINGYAHWEH.

The nutritional information for Low Carb/Low Cal Breakfast Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 189.0

• Total Fat: 8.5 g
• Cholesterol: 22.9 mg
• Sodium: 524.5 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 0.6 g
• Protein: 19.6 g

The dietary needs meet for Low Carb/Low Cal Breakfast Casserole is Low Carb