Breakfast

Broccoli, Tomato, and Feta Egg Casserole is for Breakfast.

Broccoli, Tomato, and Feta Egg Casserole takes 10 minutes to prepare.

Broccoli, Tomato, and Feta Egg Casserole takes 30 minutes to cook.

Broccoli, Tomato, and Feta Egg Casserole makes 9 servings.

The ingredients for Broccoli, Tomato, and Feta Egg Casserole are:

3 cups egg whites or egg substitute
1 cup skim milk
5 oz Reduced fat feta cheese
2 tbs parmesan cheese
1 pkg frozen broccoli
1 10 oz can tomatoes, diced
salt and pepper to taste

Here is how you make Broccoli, Tomato, and Feta Egg Casserole:

Preheat oven to 350Cook broccoli according to instructions on packages.Combine all liquid ingredients in a 9 X 12 casserole dish.Add broccoli, tomatoes (drained), cheeses, and salt/pepper.Mix and distribute evenly.Bake at 350 for 30 min. Should puff up and be slightly browned on top. Will settle once removed from heat.Serves 9-12I like to put on an English muffin. Great start to any morning!Number of Servings: 9Recipe submitted by SparkPeople user TARAHARDING.

The nutritional information for Broccoli, Tomato, and Feta Egg Casserole is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 116.5

• Total Fat: 2.7 g
• Cholesterol: 7.8 mg
• Sodium: 814.7 mg
• Total Carbs: 8.2 g
• Dietary Fiber: 1.7 g
• Protein: 13.7 g

The dietary needs meet for Broccoli, Tomato, and Feta Egg Casserole is Low Fat