put the mushrooms and shrimp in the shell, add the egg beaters, add the tomato, add the cheese, Bake at 350 for 40 minutes.
br>Mix milk with Egg beaters.
Pour in Egg Beaters mixture in skillet
Preheat broiler.
Mix Egg Beaters, cheese and milk in medium
Saute vegetables and ham together in enough low cal butter to coat bottom of pan, for about 2 minutes.
Add the carton of Egg Beaters and cook 2 more minutes.
In a mixing bowl, blend together flour, baking powder, sugar and salt.
In another bowl combine milk, egg beaters and corn oil.
Add to dry ingredients.
Beat with rotary beater just until mixture is well blended and only a few small lumps remain.
For each pancake pour 1/4 cup of batter onto a hot griddle.
If you don't have a non stick griddle you should lightly oil it first.
Bake until pancakes are bubbly and edges look dry Turn and bake until browned on underside.
Serve with your favorite low fat topping.
In a microwavable bowl, place egg beaters and microwave for 2 minutes. Remove and fluff up with fork - there will be liquid at the bottom.
Place back in microwave and microwave for 1 more minute or until all the liquid has been cooked.
Slice up the ham how you prefer (I cut it into strips and cut those down). Microwave the ham for 30 seconds.
Place in the bowl with the eggs and top with the cheese.
Enjoy!
In large saucepan, over medium heat, heat 5 cups milk, Egg Beaters and sugar until thickened, stirring constantly.
Remove from heat; stir in vanilla and rum extract.
Cover; chill.
Just before serving, stir in brandy if desired; thin to desired consistency with remaining skim milk.
Sprinkle with nutmeg and cinnamon.
Add flour, spices, powder, egg whites and Egg Beaters in blender.
Blend 30 seconds.
Add cottage cheese and blend a little more.
Layer grated cheese and ham cubes in sprayed quiche pan. Pour egg mixture over ham and cheese.
Bake at 350\u00b0 for 40 to 45 minutes or until high and nicely brown.
Check with toothpick to be sure done through center.
Serves 6.
Use a fork to make holes in pie shell.
Brush shell with egg mixture.
Blend egg and Egg Beaters.
Bake shell at 350\u00b0 for 5 minutes.
Thaw spinach and drain very well; pat between paper towels to get it dry.
Saute onion in spray coated skillet.
Mix onion and spinach and spread in bottom of pie shell.
Pour egg mixture over spinach.
Bake at 350\u00b0 for 25 minutes or until mixture is set.
Preheat oven to 375\u00b0.
Steam broccoli for 5 minutes.
Drain and coarsely chop.
Coat a 9-inch pie or quiche pan with vegetable spray.
In dish, layer broccoli, cheese and onion.
In a blender, combine milk, Egg Beaters, biscuit mix and seasonings.
Process for 15 seconds; pour over vegetables.
Bake for 30 to 35 minutes. Let stand for 5 minutes before serving.
Sprinkle with paprika. Serves 6.
Contains 218 calories and 9.5 grams of fat.
Bake pie crust 10 minutes and let cool.
Saute onions, pepper and mushrooms and cool.
Fry bacon or ham; let cool, then sprinkle in bottom of pie crust shell along with vegetables.
Sprinkle shredded cheese over bacon (ham) and vegetables; add milk to Egg Beaters and beat.
Pour Egg Beaters and milk mixture over the other ingredients and bake for 25 to 30 minutes at 350\u00b0.
Combine egg, Egg Beaters, milk and salt.
Sprinkle sausage and cheese pastry in lined pie pan.
Pour milk and egg mixture into pie pan.
Bake 15 minutes at 350\u00b0.
Reduce heat to 325\u00b0 and bake 30 minutes or until lightly browned.
Preheat oven to 350\u00b0. Use a cookie cutter or drinking glass to cut circular shapes. Line bottom and halfway up the side of muffin pan with pie dough. Sprinkle with onion and garlic powder, salt and pepper. Bake crust for 10 minutes. Combine in bowl the Egg Beaters, spinach, sun-dried tomatoes, chopped mushrooms and red pepper flakes. Fill muffins with egg mixture. Bake 29 minutes. Remove from oven. Add Swiss to top of each muffin and bake 10 more minutes or until done.
Saute chopped onion; add spinach and stir.
Cool 5 minutes. Mix with Egg Beaters.
Can add mushrooms.
Place in a 9 or 10-inch pie plate.
Bake at 350\u00b0 for 45 minutes.
Saute onion, mushrooms and tomato until soft; drain and set aside to cool.
Combine Egg Beaters, sour cream, nutmeg and cayenne with whisk.
Stir in cheese, onion mixture, broccoli, spinach and turkey bacon.
Divide into the deep dish pie crust. Bake at 375\u00b0 for 30 to 40 minutes or until knife inserted in center comes out clean.
In medium skillet, over medium heat, melt margarine.
Add zucchini and peppers.
Cook, stirring occasionally, until tender-crisp.
Spoon mixture into unbaked pie crust.
Mix Egg Beaters, skim milk and seasonings.
Pour over filling in crust. Bake in preheated 375\u00b0 oven for 50 to 55 minutes or until knife comes out clean when inserted into middle of filling.
Let stand 10 minutes.
Makes 8 servings.
Cook stuffing as directions say on box.
Form as crust in greased pie plate.
Put steamed broccoli over crust.
Add the milk and Egg Beaters.
(Mix these two ingredients together before pouring over broccoli.)
Top with shredded Mozzarella cheese. Bake at 350\u00b0 for 35 to 40 minutes, until it is brown and firm. Let set for 5 minutes.
Thaw, rinse and drain broccoli.
Put 1/2 of broccoli in 11x7 glass pan sprayed with Pam.
Put 1/2 onion, 1/2 pepper and all of cheese on top of that.
Put remaining broccoli, onion and pepper on top of that.
Blend egg beaters, milk, bisquick, salt, pepper and garlic in a blender until smooth.
Pour mixture over broccoli in pan.
Bake at 400 degrees for 50 minutes or until lightly browned.
Cut into 6 pieces when cool.
Saute carrots, celery and onion in margarine; add allspice. Combine milk, Egg Beaters and cheese.
Bake 9-inch pie crust for 5 minutes.
Put in vegetables, shrimp, then egg mixture.
Bake 30 minutes in a 350\u00b0 oven.
Mix rice and 1 beaten egg, 1/2 the cheese, salt and pepper. Place into a 9-inch pie plate, patting into place.
Mix spinach, milk, 2 eggs or 3 Egg Beaters eggs, mushrooms and cheese.
Pour over rice. Bake at 375\u00b0 for 30 minutes.
Let cool 10 minutes before serving.
Serves 6.