So while trying to come up with an idea for this weekend's meme, I realized that I wanted to share a recipe that would make the whole family happy, but could be doable for a diet.
I was on Shape Magazine's website for something else and came across a recipe for Brunch Egg Casserole that serves 9 and isn't too bad calorie wise (under 400 per serving), and that if tweaked a tad more, could be not so bad on the fat calories.
It actually was submitted by Jenn from over at Eating Blender blog! You need to check out her page for some great step by step instructions and photos
Here's what it looks like:
and the recipe:
Ingredients:
Nonstick cooking spray
4 1/2 cups (approximately 8 ounces) French bread, cubed (remove crust if desired)(use a lower calorie bread if you have it, but the French bread does taste the best)
2 cups shredded Mexican blend cheese (use a lower calorie/fat blend if you have it to lessen the count)
10 eggs, lightly beaten (you can substitute egg beaters here and save calories and fat also)
1 quart milk (you can use skim milk here as well)
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon onion powder
Freshly ground pepper to taste
8 slices cooked bacon, crumbled (can use turkey bacon)
1/2 cup sliced mushrooms
1/2 cup chopped tomatoes (optional)
Note: we like to add some Cajun or Mexican spice to our casseroles for some punch of flavor- generally the same as the mustard, or a tad more
Directions:
1. Preheat the oven to 325 degrees. Spray a 9-by-13-inch baking dish with cooking spray. Arrange bread inside the baking dish until the entire bottom is covered. Sprinkle bread with cheese.
2. In a large bowl, combine eggs, milk, dry mustard, salt, onion powder, and pepper. Mix until completely blended. Pour egg mixture evenly over bread and cheese. Spread bacon, mushrooms, and tomatoes evenly over the top. (Dish can be covered and chilled for up to 24 hours at this point.)
3. Bake uncovered for an hour or until the sides are golden brown. You can tent the dish with aluminum foil if it begins to brown too much on the sides. Allow to cool for at least 5 minutes, then slice and serve.
Nutrition score per serving (9) : 370 calories, 20g fat, 23g carbs, 24g protein
Note: on Jenn's blog, she has it serving 16, so you can change the serving size to reduce the calories/fat per serving.
ENJOY!!!!!!!!!!!
I was on Shape Magazine's website for something else and came across a recipe for Brunch Egg Casserole that serves 9 and isn't too bad calorie wise (under 400 per serving), and that if tweaked a tad more, could be not so bad on the fat calories.
It actually was submitted by Jenn from over at Eating Blender blog! You need to check out her page for some great step by step instructions and photos
Here's what it looks like:
 |
| from Eating Blender Blog |
and the recipe:
Ingredients:
Nonstick cooking spray
4 1/2 cups (approximately 8 ounces) French bread, cubed (remove crust if desired)(use a lower calorie bread if you have it, but the French bread does taste the best)
2 cups shredded Mexican blend cheese (use a lower calorie/fat blend if you have it to lessen the count)
10 eggs, lightly beaten (you can substitute egg beaters here and save calories and fat also)
1 quart milk (you can use skim milk here as well)
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon onion powder
Freshly ground pepper to taste
8 slices cooked bacon, crumbled (can use turkey bacon)
1/2 cup sliced mushrooms
1/2 cup chopped tomatoes (optional)
Note: we like to add some Cajun or Mexican spice to our casseroles for some punch of flavor- generally the same as the mustard, or a tad more
Directions:
1. Preheat the oven to 325 degrees. Spray a 9-by-13-inch baking dish with cooking spray. Arrange bread inside the baking dish until the entire bottom is covered. Sprinkle bread with cheese.
2. In a large bowl, combine eggs, milk, dry mustard, salt, onion powder, and pepper. Mix until completely blended. Pour egg mixture evenly over bread and cheese. Spread bacon, mushrooms, and tomatoes evenly over the top. (Dish can be covered and chilled for up to 24 hours at this point.)
3. Bake uncovered for an hour or until the sides are golden brown. You can tent the dish with aluminum foil if it begins to brown too much on the sides. Allow to cool for at least 5 minutes, then slice and serve.
Nutrition score per serving (9) : 370 calories, 20g fat, 23g carbs, 24g protein
Note: on Jenn's blog, she has it serving 16, so you can change the serving size to reduce the calories/fat per serving.
ENJOY!!!!!!!!!!!
YUMMY!!!!
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