Egg Substitute Veggie Bowls
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Egg Substitute Veggie Bowls

Egg Substitute Veggie Bowls

Fresh mushrooms and spinach combine with egg substitute, then bake in a flaky biscuit bowl.

Servings: 12 servings
Biscuit Bowls
INGREDIENT
WEIGHT
MEASURE
Filling
INGREDIENT
WEIGHT
MEASURE
Spinach, fresh, torn
5 oz
4 cups
Mushrooms, fresh, sliced
10 oz
3 1/2 cups
Roasted red peppers, canned, drained, sliced
10 oz
1 1/2 cups
Skim milk
1 lb
2 cups
Egg substitute
2 lb
4 cups
Kosher salt
1/2 tsp
Black pepper
1/2 tsp
Biscuit Bowls
  1. Thaw biscuit pucks, covered, for 20 minutes at room temperature or overnight in refrigerator.
  2. Spray insides of 10 1-pint bowls generously with pan spray.
  3. Roll thawed biscuit pucks into 6 to 7-inch rounds, using flour to prevent sticking.
  4. Place rolled-out biscuit dough into prepared bowl.
Filling
  1. Mix spinach, mushrooms, red peppers, milk, egg substitute, salt and pepper in large mixing bowl until well incorporated.
  2. Deposit 8 oz egg and vegetable mixture into each biscuit-lined bowl.
  3. Bake as directed below and serve warm or cold.
BAKE:
TEMP
TIME
Convection Oven*
300°F
45-50 minutes
Standard Oven
350°F
55-60 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 22 minutes of baking.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 Serving
Calories
280
Calories from Fat
80
% Daily Value
Total Fat
8g
13%
Saturated Fat
2g
10%
Trans Fat
4g
Cholesterol
0mg
0%
Sodium
860mg
36%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
8%
Sugars
6g
Protein
15g
Vitamin A
60%
60%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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