Egg Substitute Breakfast Casserole
A hearty and flavorful breakfast casserole made with slightly expired egg substitute liquid, reducing food waste and ensuring food safety.
Ingredients
- 1 package of slightly expired egg substitute liquid
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 cup diced mushrooms
- 1 cup shredded cheese
- 6 slices of bread
- 1/2 cup milk
- Salt and pepper to taste
Instructions
Preheat the oven to 350°F (175°C).
In a large skillet, sauté the diced bell peppers, onions, and mushrooms until they are tender.
Cut the bread slices into cubes and set them aside.
In a large mixing bowl, whisk together the slightly expired egg substitute liquid, milk, salt, and pepper.
Add the sautéed vegetables and shredded cheese to the mixing bowl and stir well to combine.
Grease a baking dish and spread the bread cubes evenly on the bottom.
Pour the egg mixture over the bread cubes, making sure they are fully coated.
Bake in the preheated oven for 45 minutes, or until the casserole is set and golden brown on top.
Allow the casserole to cool for a few minutes before serving.
Serve warm and enjoy!