Brunch

Egg and Veggie Casserole Bake is for Breakfast.

Egg and Veggie Casserole Bake takes 15 minutes to prepare.

Egg and Veggie Casserole Bake takes 45 minutes to cook.

Egg and Veggie Casserole Bake makes 8 servings.

The ingredients for Egg and Veggie Casserole Bake are:

Egg Beaters regular, 32 fl oz
Egg Beaters just whites, 16 fl oz
Mushrooms, 1 pkg (approx 3 c), sliced
Green Peppers 0.5 cup chopped
Red Peppers 0.5 cup chopped
Onions, red or white, lightly sautéed, 3 tbsp chopped
1 small tomato, diced
Ham, extra lean low sodium, 1 slice (optional)
Turkey breast, low sodium, 1 slice (optional)
Low Fat Cheese, Cheddar, Colby or Monterrey Jack, 1-2 oz shredded
Parmesan Cheese, grated, 1 tbsp
Pepper, black, 1 tsp
Nutmeg, ground, dash

Here is how you make Egg and Veggie Casserole Bake:

Lightly spray a 13x9 glass casserole dish with cooking spray.Pour entire cartons of Egg Beaters into dish. Add nutmeg & black pepper. Add cheeses. Lightly whisk until completey mixed. Lightly sautee onions (a spray of Pam or olive oil mist is optional) until they begin to soften.Add diced peppers- sautee another 2-3 min.Add mushrooms- sautee until heated through.Sprinkle veggie mixture into egg mixture.Sprinkle ham & turkey into eggs- optional.Sprinkle diced tomatoes into eggs- optional.Sprinkle a bit more black pepper on top. Bake at 350 for 35-45 minutes until edges are golden brown and the center is set. Cool slightly. Cut into 8 pieces. Makes 8, 100 calorie servings. *Slices can be wrapped individually and frozen. Number of Servings: 8Recipe submitted by SparkPeople user SFRAZER1.

The nutritional information for Egg and Veggie Casserole Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 112.1

• Total Fat: 1.2 g
• Cholesterol: 6.0 mg
• Sodium: 412.8 mg
• Total Carbs: 4.2 g
• Dietary Fiber: 0.9 g
• Protein: 20.6 g

The dietary needs meet for Egg and Veggie Casserole Bake is Vegetarian