Egg Beaters brand egg substitute products are used like eggs in recipes for omelets, breakfast casseroles and quick bread. Make a low-fat breakfast omelet with its pasteurized egg white substitute, and use its original egg substitute for casseroles and breads.
Prepare a glass 9x5-inch loaf dish for an easy egg white omelet by coating it with cooking spray. Sprinkle the dish with 2 tablespoons each of chopped onion, green pepper and mushrooms. Mix vegetables with a fork and sprinkle with salt and pepper to taste. Pour 1 container of egg white substitute over vegetables and microwave for three minutes on high. Scrape egg whites from sides and cook another three minutes on high. To make Tomato-mushroom strata combine 1 carton original egg substitute and 1/4 cup fat free milk with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Fold in 2 cups French bread cubes, 1-1/2 cups frozen shredded hash brown potatoes, 1 can diced tomatoes with basil, garlic and oregano, drained, and 1 can drained sliced mushrooms. Add 1/2 cup shredded reduced fat cheddar cheese and blend well. Pour mixture into a greased 8x8-inch glass baking dish and bake, uncovered, for 50 minutes at 375 degrees Fahrenheit. Make two loaves of delicious zucchini bread. In a bowl, combine 3 cups all-purpose flour, 1 teaspoon each baking powder and baking soda with 1/2 teaspoon each of ground cinnamon and salt.
In a separate bowl, beat 1 cup sugar and 3/4 cup original egg substitute for two minutes on medium speed. Gradually mix in 1/2 cup canola oil and 1 tablespoon vanilla extract. Add 2 shredded medium zucchini and 1/2 cup sweet applesauce. Pour into two greased 9x5-inch loaf pans and Bake for 50 to 55 minutes.