Breakfast

Egg Casserole w/Veggies is for Breakfast.

Egg Casserole w/Veggies takes 20 minutes to prepare.

Egg Casserole w/Veggies takes 20 minutes to cook.

Egg Casserole w/Veggies makes 6 servings.

The ingredients for Egg Casserole w/Veggies are:

7 serving Eggs - Scrambled - 1 Large Egg
2 serving Black Olives - Sliced (2 Tbsp.)
1 serving 1 Med. Green Bell Pepper
74 gram(s) bell pepper, red, sweet, raw
1 serving Russett Potato (1 Med. pot.=1 serv) (by DARCEYOH)
1 tbsp Extra Virgin Olive Oil

Here is how you make Egg Casserole w/Veggies:

Heat oven at 350. Add veggies and olive oil to 8x8 glass baking dish. Toss together. Place dish in oven to saute veggies while you scramble the eggs. Scramble eggs once veggies have softened a little, stir them gently. Pour eggs over veggies and bake. Cut into large 6 serving pieces.Bake at 350 until done approximately 15-20 minutes. Serving Size: Makes 6 ServingsNumber of Servings: 6Recipe submitted by SparkPeople user SGARLAND00.

The nutritional information for Egg Casserole w/Veggies is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 138.2

• Total Fat: 8.5 g
• Cholesterol: 250.8 mg
• Sodium: 117.8 mg
• Total Carbs: 7.9 g
• Dietary Fiber: 1.1 g
• Protein: 8.0 g

The dietary needs meet for Egg Casserole w/Veggies is Low Fat