1/4 cup low fat milk
1/2 cup fat free shredded cheddar cheese
1/2 cup fat free shredded mozzarella cheese
2 Tbsp. chopped jalapeno peppers
3/4 cup sliced fresh button mushrooms
1/4 cup roasted red peppers, chopped
1/4 cup onions, diced
1/4 cup 2% milk Velveeta cheese, cubed
1 Tbsp. canola oil
Non-stick cooking spray
4-6 burrito sized tortillas (optional)
1/2 cup salsa and/or guacamole (optional)
Preheat oven to 350 degrees F.
Spray a 1-1/2 to 2 quart casserole dish with non-stick cooking spray.
In a large bowl, beat together eggs and milk. Stir in shredded cheeses, chopped jalapeno peppers and sliced mushrooms. Bake in oven about 30 minutes, until eggs are set.
Meanwhile, heat canola oil in large skillet over medium heat. Add onions and saute until tender. Stir in chopped roasted red peppers and cubed Velveeta cheese. Heat while stirring constantly, until mixture is warmed and thoroughly melted…do not burn. Keep warm and serve with Mexican Egg Casserole.
Karen’s Note: Serve with (optional) burrito sized tortillas, salsa and/or guacamole to make breakfast burritos.
6 oz. extra wide Yolk Free noodles, uncooked
1 can low fat condensed cream of mushroom soup
1 cup low fat milk
2 c. cooked chopped precooked chicken or smoked turkey
1-3/4 c. chopped fresh mixed vegetables
1-2/3 grated Parmesan Romano cheese
1/2 tsp. fresh ground black pepper
2 tsp. salt
Non-stick cooking spray
3/4 c. hot water, drained and reserved from cooked noodles & veggies
Spray non-stick cooking spray on the inside of a covered 2-3 quart casserole dish. Preheat oven to 350 degrees F.
In a medium pan or stockpot add fresh chopped vegetables and cover completely with at least 1 quart of water. Add 2 tsp. salt and boil on high for about 10 minutes stirring occasionally with a slotted spoon.
Add uncooked noodles and boil on medium-high for about 6 minutes. Drain immediately in a colander reserving 3/4 cup of the liquid.
Put drained veggies and noodles back into pan and add chopped chicken or turkey, cream of mushroom soup, milk, 1/3 cup grated Parmesan Romano cheese and 1/4 tsp. fresh ground black pepper. Stir together, until thoroughly mixed.
Pour ingredients into pre-coated with non-stick cooking spray, casserole dish and sprinkle on top with another 1/4 tsp. fresh ground black pepper.
Bake in covered casserole dish for 30-35 minutes, until hot and “bubbly”.
Remove from oven, uncover and sprinkle with remainder 1/3 cup of grated Parmesan Romano cheese.
1 bag Simply (shredded) Potatoes
9 cooked and crumbled slices of turkey bacon
1 onion, diced
1 red pepper, diced
1 c. low fat shredded cheddar cheese
1 dozen eggs
1 c. skim milk
1-2 tsp. salt
1-2 tsp. pepper
Non-stick cooking spray.
Beat together eggs, milk, salt and pepper. Coat crock with non-stick cooking spray. Layer first five ingredients in slow cooker and pour egg mixture over top. Salt and pepper to desired taste.
Cook in a covered slow cooker on low heat for 10-12 hours or overnight.
Serve immediately with lightly buttered whole wheat toast on the side.
Karen’s Note: This slow cooker breakfast casserole recipe is one of my friend’s family favorites for serving when camping or when her family comes to visit. Try serving it with my favorite salsa on the side!
Always reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried.