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Sunday Brunch Egg Casserole Recipe

by Global Cookbook

Ingredients

8 ounce potato scrubbed, skin on 2 x fat-free Boca Burgers minced 1/2 c. onion minced 2 Tbsp. green pepper minced 1/2 lb Mushrooms sliced 1/3 c. salsa

1/2 c. fat-free shredded cheese cheddar 1 x tomato minced 1 1/2 c. Egg Beaters 99% egg substitute 1/4 c. evaporated skimmed lowfat milk 1/2 tsp dry mustard     pepper

Directions

1. Preheat oven to 350 degrees. Spray an 8" baking dish with a non-stick coating. In a food processor, shred the potato. Defrost Boca Burgers in the microwave according to package directions. Break into small pcs. In a non-stick covered fry pan, saute/fry onion and green pepper in a small amount of water for several min. Add in mushrooms, cook several min. Remove lid to let vegetables dry out but not burn or possibly stick to bottom of the pan. Layer potato in casserole dish. Top with Boca Burger and cooked vegetables. Layer salsa, shredded cheese and tomato. Shake can of lowfat milk before opening to recombine. In a separate mixing bowl, beat Egg Beaters, lowfat milk, mustard and pepper. Pour over top of casserole. Bake 1 hour.
2. Serves 6. 128 calories per serving. 0.4 grams of fat per serving.
3. Description: "Boca Burgers, Large eggs, potatoes, and salsa"
4. NOTES : Here is a delicious, easy recipe for a Super Bowl party or possibly other Sunday brunch. (Boca Burgers can be found in the freezer section of your local health food or possibly grocery store. They are delicious prepared for lunch as a burger or possibly cut up and used as a substitute in any recipe requiring sausage.

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