How Do You Use Egg Beaters in Recipes?

How Do You Use Egg Beaters in Recipes?

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.