Nuttty Egg Fu Yung Brunch casserole
- Nuttty Egg Fu Yung Brunch casserole
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- Submitted By: lori mclain
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This is an easy and healthy version of egg fu yung that you can make in a hurry. California walnuts and tortilla chips make the crust and add an Asian crunch to this "brunch" !
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- Servings: 4
- Prep Time: 5 minutesm
- Cook Time: 25-30m
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- Ingredients
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1/2 C finely chopped California walnuts
1/2 C finely crushed tortilla chips
1/2 C shredded parmesan cheese ( divided)
1 C finely shredded cabbage
1 C diced green onions
1 ( 16 oz) carton of low-cholesterol egg product ( like egg beaters)
1/8 tsp low-salt soy sauce
Optional : 2/3 C lowfat chicken gravy from a jar or can
- Directions
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Preheat oven to 350 degrees. Spray a 2 qt rectangular baking dish with cooking spray. Mix the walnuts and tortilla chips together and sprinkle in the bottom of the pan. Sprinkle with 1/4 C of parmesean cheese. Cover with cabbage, then almost all of the green onions, saving a few for the top. In small lbowl, blend egg product with soy sauce. Pour over all the layered ingredients. Top with the remaining 1/4 C parmesean cheese and green onions. Shake pan slightly to settle ingredients. Bake in 350 degree oven for 25-30 minutes, until knife inserted in center comes out clean.
To serve, you may heat the bottled lowfat gravy in a microwave-safe serving vessel, then spoon 1-2 tablespoons over the nutty egg fu yung per serving. Serves 4.
