Brunch

Egg and Veggies Breakfast casserole is for Breakfast.

Egg and Veggies Breakfast casserole takes 15 minutes to prepare.

Egg and Veggies Breakfast casserole takes 45 minutes to cook.

Egg and Veggies Breakfast casserole makes 4 servings.

The ingredients for Egg and Veggies Breakfast casserole are:

Egg, fresh, 7 large
Onions, raw, 1 medium (2-1/2" dia)
Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)
Mushrooms, fresh, 1 cup, pieces or slices
Zucchini, 1 cup, sliced
Monterey Cheese, 1 cup, shredded
Bacon, 4 medium slices, cooked (raw product
salt
pepper

Here is how you make Egg and Veggies Breakfast casserole:

Turn oven on to 350 degrees.Fry bacon and in the meantime chop all the vegetables into small chunks - slice mushrooms.Transfer bacon on to paper towel and once bacon cools down a little, cut it into smaller pieces ( 1" or so). Arrange all vegetable and bacon in a casserole dish, sprinkle with salt and pepper to your preference and mix well. Sprinkle the shredded cheese over the entire casserole to cover everything. Put in the oven and bake for about 40-45 minutes (until veggies are soft). Serving Size: Makes 4 slicesNumber of Servings: 4Recipe submitted by SparkPeople user DSWHITE.

The nutritional information for Egg and Veggies Breakfast casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 305.3

• Total Fat: 20.6 g
• Cholesterol: 358.9 mg
• Sodium: 378.8 mg
• Total Carbs: 7.9 g
• Dietary Fiber: 1.8 g
• Protein: 22.9 g

The dietary needs meet for Egg and Veggies Breakfast casserole is Low Carb