Spray skillet with non-fat cooking spray and heat on high; add rice, bacon and veggies and mix together.
Once heated through, add egg white and turn heat down to medium. After it starts to cook, stir through rice mixture.
Sprinkle with spices to taste and serve.
ith some butter).
Pour egg mixture over top of potatoes
ide down and pour enough egg substitute into the hole to
n the dish. Pour the egg mixture over the top.
Mix hash browns with 1 beaten egg.
Spread into cookie sheet and bake 20 minutes at 400\u00b0.
Mix 7 eggs and 1/2 c. milk. Microwave for 3 minutes, stir, microwave 3 minutes more.
Add to cooked hash browns.
Add shredded cheese.
Add ham, mushrooms, onions, green peppers or any other favorite topping.
Bake an additional 10 minutes at 400\u00b0.
Place biscuits in a greased 9-inch cake pan.
Make an indentation in the center of each biscuit with a spoon.
Fill with jam or jelly.
Mix egg, milk and sugar; pour over biscuits.
If desired, frost with powdered sugar icing.
In a bowl, combine crumbled eggs, bacon, cheese, and yogurt.
Serve on Breakfast Bread of your choice.
Wrap in waxed paper and take it to go.
edium high.
Whisk together egg, milk and peppers in a
f the skillet and crack egg into the middle. Break yolk
Spray a 6 x 10-inch glass baking dish with cooking oil.
Line a glass dish bottom with crescent dinner rolls.
Cut sausage in half longways on top of rolls; grate cheese and sprinkle on top of sausage.
Beat eggs or Egg Beaters well.
Add 1/2 cup milk.
Beat again until double.
Pour egg mixture over top.
Bake at 350\u00b0 for 30 to 35 minutes.
Remove the dish from oven.
Shake to see if egg mixture is set.
Eat while hot.
Mushrooms or chopped vegetables can be added, if wanted.
Preheat oven to 375 degrees F (190 degrees C). Spray 24 muffin cups with cooking spray.
Beat eggs in a large bowl. Add egg whites to eggs and beat until smooth. Stir turkey ham, spinach, red bell peppers, green bell peppers, jalapeno peppers, garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper into the eggs. Ladle the egg mixture into prepared muffin cups to about 3/4-full.
Bake in preheated oven until firm in the middle, 25 to 30 minutes.
Put 2 tablespoons oleo in 9 x 13-inch pan and melt in 450\u00b0 oven.
In medium bowl, beat egg whites until foamy.
Add the next 3 ingredients until smooth.
Add milk slowly until well mixed. Pour batter over melted oleo in pan and return pan to oven.
Bake at 450\u00b0
for 20 minutes until puffy and browned.
Remove from oven.
It will settle.
Serve with the toppings.
Preheat oven to 350 degrees.
Spray a 9- by 12-inch casserole dish with non-stick spray.
Saute the mushrooms and onions in margarine; set aside.
Mix the soup with water; set aside.
Pour half of egg substitute in bottom of dish. Layer onion and mushrooms, soup and Canadian bacon. Pour remaining egg substitute over all. Top with cheese.
Bake until cheese is melted and the dish is hot and set all of the way through; about 30 minutes.
Spread margarine on one side of bread; remove crusts and cut into small cubes.
Combine cubes, ham, cheese, salt and pepper; stir well.
Beat eggs until foamy.
Stir in milk.
Add egg mixture to ham mixture; stir well.
Pour into lightly greased 13 x 9-inch pan.
Cover and refrigerate overnight.
Bake uncovered at 350\u00b0 for 1 hour.
Serves 10 to 12.
Place all ingredients ( except second egg and poppy seeds) in bread
ust below center of each egg roll wrapper.
Fold bottom
hicken and cabbage mixture in egg roll wraps, rolling tightly and
Preheat the oven to 350 degrees F (175 degrees C).
Mix cottage cheese, egg whites, eggs, flour, baking powder, pepper, and chili powder together in a bowl. Divide mixture between 8 to 10 silicone or aluminum muffin cups.
Bake in the preheated oven until dark golden brown, 25 to 30 minutes.
Mix flour and salt together in a large bowl; push into a mound and make a well in the center. Place egg, water, and olive oil into the well; mix together, slowly incorporating the flour mixture until dough is combined.
Turn out dough onto a floured work surface; knead until ball forms, 5 to 10 minutes. Divide in half; form into balls. Wrap each dough ball in plastic wrap; rest dough until malleable, about 30 minutes.
Remove plastic wrap. Roll out dough balls; cut into desired shapes with a knife or pasta roller.
Mix all ingredients except egg roll wrappers.
Place wrappers