Breakfast Veggie Casserole

Breakfast Veggie Casserole Recipe

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Linda Jones


good and healthy


☆☆☆☆☆ 0 votes

40 Min
Convection Oven


  • ·
    1 cup chopped broccoli florets
  • ·
    1/2 red bell pepper, chopped
  • ·
    1/4 cup chopped onion
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    2 cups liquid egg substitute
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    1/2 cup fat-free milk
  • ·
    3/4 cup reduced-fat shredded cheddar cheese
  • ·
    1 teaspoon italian seasoning
  • ·
    1/4 teaspoon salt
  • ·
    1/4 teaspoon black pepper
  • ·
    4 slices whole wheat bread, torn into 1-inch chunks read more at

How to Make Breakfast Veggie Casserole


  1. •Preheat oven to 350 degrees F. Coat a 2-quart casserole dish with cooking spray.
    •Coat a medium skillet
    with cooking spray. Over medium-high heat, cook broccoli, bell pepper, and onion 4 to 5 minutes, or until crisp-tender, stirring occasionally.
    •In a large bowl, combine egg substitute, milk, cheese, Italian seasoning, salt, and pepper; mix well. Stir in vegetables.
    •Place bread pieces in prepared casserole; top with vegetable mixture.
    •Bake 35 to 40 minutes, or until knife inserted in center comes out clean.


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About Breakfast Veggie Casserole

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Diabetic, #breakfast

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