PgrancerThe family recipe box

Breakfast · Sides

So-Easy Stuffing-Egg Bake

Source
Kraft recipe card
Serves
6
Prep
15 min
Cook
50 min

Ingredients

  • 1 tsp. oil
  • 2 cups sliced fresh mushrooms
  • 6 eggs
  • 1 cup milk
  • 1/4 cup Kraft Real Mayo Mayonnaise
  • 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
  • 1 tomato, thinly sliced
  • 1 green onion, sliced
  • 1/2 cup Kraft Shredded Cheddar Cheese

Steps

  1. Heat oven to 350°F.
  2. Heat oil in medium skillet on medium-high heat. Add mushrooms; cook 4 min. or until tender, stirring occasionally. Beat eggs, milk and mayo in large bowl with whisk until well blended. Stir in stuffing mix.
  3. Spoon into greased 9-inch square baking dish; top with mushrooms, tomatoes and onions.
  4. Bake 35 min. Sprinkle with cheese; bake 15 min. or until center is set and cheese is melted. Let stand 10 min. before serving.

Notes

Kraft Kitchens tips: Healthy Living — save 70 calories and 9 g fat per serving using Kraft Light Mayo and Kraft 2% Milk Shredded Cheddar Cheese, substituting 1-1/2 cups cholesterol-free egg product for the 6 eggs.

Make Ahead: Cover unbaked casserole tightly with plastic wrap; freeze until solid. Cover with foil, freeze up to 3 months. When ready to serve, heat oven to 350°F, remove foil and plastic wrap, discard plastic wrap, re-cover with foil, bake 1 hour. Remove foil, sprinkle with cheese, bake uncovered 15 min. or until center is set and cheese is melted. Let stand 10 min. before serving. To decrease baking time, thaw casserole in refrigerator overnight, then bake uncovered 40 min. or until center is set and cheese is melted.

Special Extra: Sprinkle egg mixture with cooked and crumbled Oscar Mayer Bacon along with the mushrooms, tomatoes and onions.

Nutrition per serving: 320 calories, 18g total fat, 5g saturated fat, 225mg cholesterol, 630mg sodium, 26g carbohydrate, 1g dietary fiber, 5g sugars, 14g protein.

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