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Spicy Egg Casserole
Source: dLife

Egg, onion, mushroom, and tomato casserole spiced with your favorite hot pepper sauce.

Prep Time: 5 minutes
Cook Time: 8 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 166.0
Total Carbs 4.7 g
Dietary Fiber 0.7 g
Sugars 3.1 g
Total Fat 10.1 g
Saturated Fat 3.1 g
Unsaturated Fat 1.4 g
Potassium 191.0 mg
Protein 13.6 g
Sodium 223.8 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 2 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  eggs
0.125 tsp  hot pepper sauce
1 pinch  kosher salt
1 pinch  black pepper
1 each  grapeseed oil cooking spray
1 tbsp  minced onion
0 1/4 cup  fresh mushroom slices
0.125 tsp  minced garlic
0 1/2 cup  canned unsalted diced tomatoes
1 tsp  capers
  1. In small bowl, whisk eggs, hot sauce, salt, and pepper. Set aside.
  2. Coat small skillet with cooking spray and heat over medium. Add mushrooms and onions, cook for 2 minutes, until onions soften. Add garlic and cook 1 minutes.
  3. Add tomatoes. Cook until tomatoes are thoroughly warmed.
  4. Add eggs and sprinkle capers on top of eggs.
  5. Allow eggs to set around edges. Pull eggs from edge of pan and let liquid eggs run under edges, tipping pan slightly. Repeat several times until eggs are set.
  6. Gently cut eggs in half and turn each half once. Cook 30 seconds. Transfer to serving plate.

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