Mushrooms, bell peppers, green onions…this BOCA Morning Bake has got it all! And it's got it in a recipe that serves six in just 30 minutes.
What You Need
Original recipe yields 6 servings
1 Tbsp. margarine
1/2 lb. fresh mushrooms, finely chopped
1/2 cup plain dry bread crumbs
1 cup cholesterol-free egg product
5 frozen BOCA Veggie Breakfast Link s, chopped
1/2 cup chopped red bell pepper s
3 green onions, sliced
1/8 tsp. ground red pepper (cayenne)
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Let's Make It
Heat oven to 350°F.
Melt margarine in large nonstick skillet on medium-high heat. Add mushrooms; cook and stir 8 min. or until liquid is evaporated. Remove from heat. Stir in bread crumbs.
Press mushroom mixture onto bottom of 9-inch pie plate sprayed with cooking spray. Combine remaining ingredients; pour over crust.
Bake 20 min. or until center is set.
Double all ingredients. Mix crust ingredients as directed; press onto bottom of 13x9-inch baking dish. Top with prepared filling. Bake at 350°F for 25 to 30 min. or until filling is set in center. Makes 12 servings.
Substitute 4 beaten eggs for the egg product.
Make it Easy
Use a food processor to finely chop the mushrooms.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.