garden veggie egg bake
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.
prep time
20 Min
cook time
45 Min
method
Bake
yield
Serves 10 to 12
Ingredients
- 10 large eggs
- 4 cups egg substitute
- 1 cup cottage cheese
- 2/3 cup shredded pepper jack cheese
- 2/3 cup shredder cheddar cheese
- 1/2 cup grated romano cheese
- 1/2 teaspoon pepper
- 1/2 teaspoon hot pepper sauce
- 2 medium zucchini, chopped
- 4 cups fresh broccoli floretes
- 4 cups coarsely chopped fresh spinach
- 1 cup shredded carrots
- 1 cup cherry tomatoes, quartered
How To Make garden veggie egg bake
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Step 1Preheat oven to 350 degrees. Grease large casserole dish.
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Step 2In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce.
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Step 3Stir in the vegetables. Pour in to the casserole dish.
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Step 4Bake, uncovered, 45 to 55 minutes or until a knife inserted near center comes out clean.
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Step 5Let stand 10 minutes before cutting.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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