Breakfast

Veggie, Egg and Fettuccine Casserole is for Breakfast.

Veggie, Egg and Fettuccine Casserole takes 15 minutes to prepare.

Veggie, Egg and Fettuccine Casserole takes 35 minutes to cook.

Veggie, Egg and Fettuccine Casserole makes 4 servings.

The ingredients for Veggie, Egg and Fettuccine Casserole are:

Render 45 gram Simple Truth Uncured Bacon slices in heavy pan until crisp. Drain on paper towels. Pre cook the 2 oz of fettuccine or use leftovers.

Saute chopped Onions, raw with the mushrooms in heavy frying pan.
Slice the zucchini about 1/4 inch thick.

When the onions are tender, add Italian spices:

In separate bowl scramble:
6 large Egg, fresh, whole, raw
Add
Spray a rectangular casserole dish with Pam

And add the bacon, and mushroom/onion mix alternating with the sliced zucchini.

Next add the egg and cheese mix. Stick a fork into the pan to make sure the egg goes down into all the cracks!

Put into 350 F preheated oven.
Depending on how deep your dish, casserole could take 25 to 35 minutes to cook clean to center.

Ingredients list:

45 gram Simple Truth Uncured Bacon—2 slices

1/2 cup Onions, chopped
2 medium Zucchini, baby
2 cup pieces Mushrooms, cooked
1 cup Al Dente Spinach Fettuccine
0.5 cup Parmesan Cheese, grated
2 tbsp Italian Spice

Here is how you make Veggie, Egg and Fettuccine Casserole:

350F preheated oven. A low height casserole will cook more quickly than a tall one. Serving Size: Makes 3 equal sized portions for complete mealNumber of Servings: 4Recipe submitted by SparkPeople user REVCORNIE.

The nutritional information for Veggie, Egg and Fettuccine Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 281.9

• Total Fat: 16.1 g
• Cholesterol: 298.0 mg
• Sodium: 451.9 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 2.7 g
• Protein: 20.2 g

The dietary needs meet for Veggie, Egg and Fettuccine Casserole is Gluten Free