Garden Veggie Egg Bake

Raven Higheagle

By
@ravenhigheagle

I'm always looking for easy breakfast solutions that will feed a crowd, especially around summer and the holidays. It seems at those times I always have more mouths to feed, with out-of-town visitors and family.
I've come to realize, that the more breakfast casseroles I have in my arsenal the better off I am. The great thing about casseroles is they always feed a lot of people, and they are reasonable healthy and cheep
If you are looking for a healthy day-starter? Children will actually enjoy eating their veggies when they’re baked into this cheesy, nutrition-packed egg dish.


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Rating:

Serves:

Serves 10 to 12

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

10 large
eggs
4 c
egg substitute
1 c
cottage cheese
2/3 c
shredded pepper jack cheese
2/3 c
shredder cheddar cheese
1/2 c
grated romano cheese
1/2 tsp
pepper
1/2 tsp
hot pepper sauce
2 medium
zucchini, chopped
4 c
fresh broccoli floretes
4 c
coarsely chopped fresh spinach
1 c
shredded carrots
1 c
cherry tomatoes, quartered

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease large casserole dish.
2
In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce.
3
Stir in the vegetables. Pour in to the casserole dish.
4
Bake, uncovered, 45 to 55 minutes or until a knife inserted near center comes out clean.
5
Let stand 10 minutes before cutting.

About this Recipe

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy