Breakfast

Mini Egg Veggie Bakes is for Breakfast.

Mini Egg Veggie Bakes takes 15 minutes to prepare.

Mini Egg Veggie Bakes takes 30 minutes to cook.

Mini Egg Veggie Bakes makes 4 servings.

The ingredients for Mini Egg Veggie Bakes are:

? c. potatoes, cooked
⅔ c. yellow sqaush, shredded
⅔ c. zucchini, shredded
⅓ c. egg whites
2 medium eggs
? c. skim milk
2 Tbs. parmesan cheese
1 Tbs. dill weed
3 clove garlic, minced

Here is how you make Mini Egg Veggie Bakes:

1. Spray ramekins with cooking spray2. Mix potatoes, both squashes, and garlic together.3. In a separate bowl, mix the rest.4. Divide the vegetables among the ramekins5. Pour the egg mix over it.6. Place the ramekins ins a deep dish with an inch of hot water in it.7. Bake at 350 for 20 -30 minutes.Number of Servings: 4Recipe submitted by SparkPeople user LEAPETRA.

The nutritional information for Mini Egg Veggie Bakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 96.7

• Total Fat: 3.8 g
• Cholesterol: 93.8 mg
• Sodium: 210.1 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 1.3 g
• Protein: 9.4 g