Brunch

Baked Egg Casserolle with Crumb Topping is for Breakfast.

Baked Egg Casserolle with Crumb Topping takes 5 minutes to prepare.

Baked Egg Casserolle with Crumb Topping takes 20 minutes to cook.

Baked Egg Casserolle with Crumb Topping makes 4 servings.

The ingredients for Baked Egg Casserolle with Crumb Topping are:

6 Large Eggs, scrambeled in bowl
2/3 Cup Skim Milk
1/4 Cup Diced Green Peppers
1 tbsp Paprika
1 tsp Black Pepper
1 tbsp Flour
3 tbsp Margarine
2 slices of 2% American Singles
1/4 Cup Italian Dried Bread crumbs

Here is how you make Baked Egg Casserolle with Crumb Topping:

1. Preheat oven to 350 degrees F2. Heat up skillet over medium heat, add 1 tbsp margarine and peppers, sauttee until soft3. Add eggs to pan, do NOT start stirring until you can see the eggs cooking up the side of the pan4. slowly slide eggs around until relatively cooked through, put into 1-quart casserolle dish5. Melt 1 tbsp. margarine in pan and add flour mixing together, add paprika and black pepper, pour in milk and cook until bubbly and thickened6. Tear apart american cheese and add pieces until all melted in the sauce7. Fold cheese sauce into the eggs.8. Combine 1 tbsp melted margarine and bread crumbs and spinkle on top to create topping9. Bake for 15 minutesMakes 4 ServingsNumber of Servings: 4Recipe submitted by SparkPeople user CSHROADS01.

The nutritional information for Baked Egg Casserolle with Crumb Topping is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 230.7

• Total Fat: 14.0 g
• Cholesterol: 324.6 mg
• Sodium: 522.2 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 1.4 g
• Protein: 14.5 g