Breakfast

Egg and Veggie Bake is for Breakfast.

Egg and Veggie Bake takes 15 minutes to prepare.

Egg and Veggie Bake takes 45 minutes to cook.

Egg and Veggie Bake makes 12 servings.

The ingredients for Egg and Veggie Bake are:

2 cup Aldi Fit and Active Egg Substitute
1 cup Kroger Fat Free Cottage Cheese
1 cup Cheese - Fit & Active 2% Mexican Blend Shredded Cheese (Made with 2% Milk)
4 oz Fage Total 0% Fat Free Plain Greek Yogurt
4 tsp French's Hearty Deli Brown Mustard
1 medium (2-1/2" dia) Onions, raw
1 serving 1 Med. Green Bell Pepper
1 medium (2-1/4" to 3-1/4" dia.) Potato, raw
2 tbsp Extra Virgin Olive Oil

Here is how you make Egg and Veggie Bake:

Sautee onions, peppers in EVOO with garlic, seasoning with kosher salt and crushed red pepper. Dice potato into small cubes, toss with scant EEVO, salt, then oven roast or cook in air fryer. Combine veggies with a carton of egg substitute, cheese, yogurt, and mustard. Turn into a casserole dish and bake at 350 for about 45 minutes. Let cool and cut into 12 servings.Serving Size: 12Number of Servings: 12Recipe submitted by SparkPeople user SHANNASN.

The nutritional information for Egg and Veggie Bake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 108.8

• Total Fat: 4.4 g
• Cholesterol: 8.3 mg
• Sodium: 235.0 mg
• Total Carbs: 6.5 g
• Dietary Fiber: 0.8 g
• Protein: 10.7 g