Breakfast Casserole Recipe

Breakfast Casserole Recipe

Ingredients:

8 pcs of beaten eggs
1-1/2 c of celery; sliced thinly
16 oz of bean sprouts (canned); drained
2 Tbsps of onion; chopped
1 Tbsp of parsley; chopped
1/8 tsp of pepper (ground)
1/2 tsp of salt
1/2 c of nonfat powdered milk

For the Mushroom Sauce:
2-1/2 Tbsps of cornstarch
1-1/2 c of broth (chicken)
1 Tbsp of soy sauce
4 oz of mushrooms (canned, sliced); drained
2 Tbsps of scallions; sliced

Instructions:

Combine the eggs, celery, bean sprouts, milk, onion, parsley, salt, and pepper; stir thoroughly then pour onto a greased 12×8x2-inch baking glass dish. Place inside the oven and bake (350 degrees F) for 30-35 mins.

Combine the cornstarch and quarter cup of broth; set on the side. Heat the rest of broth on the saucepan till boiling. Gradually add the mixture of cornstarch and soy, while whisking constantly. Continue to cook till smooth and thick, while stirring constantly.

Add scallions and mushrooms.

>> Breakfast Casserole Recipe