Veggie-rific Egg Substitute Casserole

I’m planning on using this for part of breakfast this week:

Veggie-rific Egg Substitue Casserole


3 cups egg substitute

1 can diced tomatoes

1 medium onion

1 box frozen spinach

1/2 cup reduced fat chees

1/2 cup Japanese panko bread crumbs

Thaw frozen spinach in microwave.  While the spinach thaws, saute chopped onions in a skillet sprayed with Pam.  Drain excess water from spinach (this is very important; otherwise, you’ll have a watery casserole) – I put spinach in a colander and press with a fork.  Drain tomatoes and rinse.  Mix vegetables and spread on the bottom of an 8×11 casserole dish sprayed with Pam.  Sprinkle 1/4 cup of cheese over the mixture like so:


Pour egg substitute over vegetables.  Sprinkle the top with panko crumbs and remaining 1/4 cup cheese.


Bake at 350 degrees for 10-15 minutes or until eggs are cooked through (I checked with a toothpick).  Makes 6 generous servings:


Nutrition Stats: ~150 calories, 2 g fat, 12 g carb, 2 g fiber, 17 g protein


3 Responses to Veggie-rific Egg Substitute Casserole

  1. Whit says:

    This looks super good! I can’t wait to try it, which I will!

    • rddailybites says:

      Let me know what you think – I think it needs more of the Panko crumbs on the top for crispiness or you could even leave them off completely.

  2. […] – Veggie-rific Egg Substitute Casserole […]

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