• 4servings
  • 35minutes
  • 307calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (5 1/4 ounce) package frozen vegetarian bacon , strips (I use Morning Star Farms brand and only 1/2 the pkg.)

  2. 1 cup broccoli , in tiny bite size floretts

  3. 3/4 cup sliced white button mushrooms

  4. 5 green onions , finely chopped using tops and a little bit of the green bottoms

  5. 1 cup green bell pepper , chopped

  6. 1 tablespoon butter or 1 tablespoon margarine

  7. 4 eggs , lightly beaten (or you can use 1 cup refrigerated egg substitute)

  8. 1/4 cup water

  9. 1/2 teaspoon oregano

  10. 1/4 teaspoon black pepper (or more to your taste)

  11. 1/4 teaspoon garlic powder (or more to your taste)

  12. 1/4 teaspoon onion powder (or more to your taste)

  13. 1 cup shredded cheddar cheese (I used sharp)

  14. 1/2 cup shredded parmesan cheese

  15. 1/2 cup chopped tomato (I used 3/4 cup)

  16. 1 (7 ounce) can diced green chilies (I used mild but you can spice it up as you like)

  17. sour cream , for topping after served

Instructions Jump to Ingredients ↑

  1. Prepare MSF bacon strips as per pkg. directions and then crumble or cut into pieces.

  2. In large skillet, saute broccoli, mushrooms, green onions and bell pepper in butter until tender. Set aside.

  3. In a mixing bowl, beat together eggs, water, oregano, pepper, garlic powder, onion powder until foamy.

  4. Stir in MSF prepared bacon strips, cheese, tomatoes, broccoli mixture and green chilies.

  5. Pour into a greased shallow baking dish (1 1/2 qt).

  6. Bake at 350 degrees 25-30 minutes or untl knife inserted in center comes out clean.

  7. Watch closely and if it starts to get too brown cover loosely with foil.

  8. Let stand 5-10 minutes before cutting and plating.

  9. Serve topped with sour cream.


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