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RECIPE
12 INGREDIENTS9 STEPS40MIN

Breakfast Casserole

4.8
6 Ratings

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Simple. Tasty. Good.

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A thick oven baked omelet with bacon, grated cheese and colorful vegetables: this breakfast casserole is a great way to use leftovers!
40MIN
Total Time

Simple. Tasty. Good.

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Ingredients

US / METRIC
Servings:
2
Serves 2
1/4 cup
Cream
2/3 cup
Cheese , grated
2 oz
1/3 cup
1
Medium  Mushroom
1
Medium  Tomato
1 pinch
Garlic Powder
1 handful
1 pinch

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Nutrition Per Serving

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CALORIES
510
FAT
44.9 g
PROTEIN
22.8 g
CARBS
4.7 g

Cooking Instructions

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Step 1
Break the Large Egg (3) and add them to a large mixing bowl.
Step 2
Add the Cream (4 tablespoon).
Step 3
Deseed the Tomato (1) , run it under tap water, pat it dry with some kitchen paper. Then dice the tomato up and add it to the bowl.
Step 4
Dice the Bacon (2 ounce) and add it to the bowl.
Step 5
Chop up the Bell Pepper (2 ounce) , Mushroom (1) , and the Fresh Parsley (1 handful) . Add this to the bowl.
Step 6
Add the Cheese (2 ounce) . Season with Ground Black Pepper (1 pinch), Salt (1 pinch) and Garlic Powder (1 pinch).
Step 7
Stir the mixture well.
Step 8
Grease a small baking dish with the Unsalted Butter (1 tablespoon). Then pour the large egg and vegetable mixture in it. Place the dish in a preheated oven at 400 degrees F (200 degrees C) for about 20 to 25 minutes (depends on the thickness of the casserole).
Step 9
Once set, remove the egg casserole from the oven and let it cool for 5 minutes. The inside should have set and the omelet shouldn't stick to the sides. Cut it up and serve hot. Enjoy!

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Nutrition Per Serving
Calories
510
% Daily Value*
Fat
44.9 g
58%
Saturated Fat
21.8 g
109%
Trans Fat
0.4 g
--
Cholesterol
415.0 mg
138%
Carbohydrates
4.7 g
2%
Fiber
0.8 g
3%
Sugars
2.6 g
--
Protein
22.8 g
46%
Sodium
537.9 mg
23%
Vitamin D
0.6 µg
3%
Calcium
274.6 mg
21%
Iron
2.1 mg
12%
Potassium
237.1 mg
5%
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